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Sauté Flageolet Beans with Fusilli

A garlicky dish, made with fresh tarragon to enhance the delicate flavours. Serve as a main course or as an accompaniment.

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275g/10oz dried fusilli (short twists)
Dash of olive oil, plus 60ml/4tbsp
3 cloves of garlic, crushed
1 large onion, sliced
2tbsp chopped fresh tarragon
400g/14oz can flageolet beans, drained
Salt and freshly ground black pepper


Serves: 2


Bring a large saucepan of water to the boil and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occa­sionally, until tender. Drain and set aside.

Heat the olive oil in a large frying pan and sauté the garlic and onion for about 5 minutes, until the onion has browned slightly. Add the tarragon and beans and season with salt and freshly ground black pepper. Cook for 2-3 minutes, then stir in the fusilli. Cook for 3-5 minutes, to heat through. Serve with a crisp green salad.

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