Flageolet
A mild European-style classic heirloom variety, famed for its pairing with lamb but excellent as a pot bean or with roast tomatoes
We owe a lot to France for developing the Flageolet from what were originally beans native to the Americas. It's ultra-creamy and dense, and stays whole despite a little rough treatment when being cooked. This mild, creamy bean is famous, and rightly so, for teaming with lamb or fish, but don't let vegetarian options slip by. Roasted tomatoes and garlic mixed with the cooked, super-creamy beans, topped with a drizzle of your very best olive oil, sounds like an end-of-summer highlight.
Some bean historians think they can trace Flageolets to Oaxaca, Mexico. We know they have been bred in France for generations. Flageolet are mostly mint green, with some of the beans closer to white. They would be all green if growers could manage to get the entire field to ripen at the same time, which is next to impossible. A greater or lesser amount of white in the mix isn't an indication of quality; they all cook up to a pale tan colour.
RECIPE SUGGESTIONS
Pot beans, soups, salads, casseroles, dips. Traditionally served with spring lamb or in cassoulet-type dishes, but we love them best with roasted garlic and tomatoes as a universal side dish.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Cassoulet, Alubia Blanca
Latin name: Phaseolus vulgaris
Country of origin: France
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
A mild European-style classic heirloom variety, famed for its pairing with lamb but excellent as a pot bean or with roast tomatoes
We owe a lot to France for developing the Flageolet from what were originally beans native to the Americas. It's ultra-creamy and dense, and stays whole despite a little rough treatment when being cooked. This mild, creamy bean is famous, and rightly so, for teaming with lamb or fish, but don't let vegetarian options slip by. Roasted tomatoes and garlic mixed with the cooked, super-creamy beans, topped with a drizzle of your very best olive oil, sounds like an end-of-summer highlight.
Some bean historians think they can trace Flageolets to Oaxaca, Mexico. We know they have been bred in France for generations. Flageolet are mostly mint green, with some of the beans closer to white. They would be all green if growers could manage to get the entire field to ripen at the same time, which is next to impossible. A greater or lesser amount of white in the mix isn't an indication of quality; they all cook up to a pale tan colour.
RECIPE SUGGESTIONS
Pot beans, soups, salads, casseroles, dips. Traditionally served with spring lamb or in cassoulet-type dishes, but we love them best with roasted garlic and tomatoes as a universal side dish.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Cassoulet, Alubia Blanca
Latin name: Phaseolus vulgaris
Country of origin: France
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
A mild European-style classic heirloom variety, famed for its pairing with lamb but excellent as a pot bean or with roast tomatoes
We owe a lot to France for developing the Flageolet from what were originally beans native to the Americas. It's ultra-creamy and dense, and stays whole despite a little rough treatment when being cooked. This mild, creamy bean is famous, and rightly so, for teaming with lamb or fish, but don't let vegetarian options slip by. Roasted tomatoes and garlic mixed with the cooked, super-creamy beans, topped with a drizzle of your very best olive oil, sounds like an end-of-summer highlight.
Some bean historians think they can trace Flageolets to Oaxaca, Mexico. We know they have been bred in France for generations. Flageolet are mostly mint green, with some of the beans closer to white. They would be all green if growers could manage to get the entire field to ripen at the same time, which is next to impossible. A greater or lesser amount of white in the mix isn't an indication of quality; they all cook up to a pale tan colour.
RECIPE SUGGESTIONS
Pot beans, soups, salads, casseroles, dips. Traditionally served with spring lamb or in cassoulet-type dishes, but we love them best with roasted garlic and tomatoes as a universal side dish.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Cassoulet, Alubia Blanca
Latin name: Phaseolus vulgaris
Country of origin: France
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
FLAGEOLET RECIPES