Flageolet
A refined, mild-tasting variety of the common bean, the Flageolet as we know it today was developed in France in the late 19th century
You could be forgiven for imagining this mint-green, delicately flavoured classic has been served up on French tables since the dawn of time, but it wasn’t until 1878 that Gabriel Chevrier, an amateur plant breeder, developed the Flageolet at his smallholding in Brétigny-sur-Orge, now a southern suburb of Paris. Chevrier’s pretty little beans - fresh in taste and appearance - were swiftly commercialised and soon earned a coveted place in French cuisine, most classically as an accompaniment to roast lamb. But creamy, mild Flageolets also pair wonderfully well with fish and roast tomatoes - and almost anything else, as one of the bean world’s universal side dishes.
RECIPE SUGGESTIONS
Simply cooked and tossed with butter, salt, pepper, and a sprinkle of fresh parsley or chives, Flageolets are the traditional side for roast lamb. Cooked and cooled, they shine in sophisticated bean salads with light vinaigrettes, and their creamy texture adds body but not heaviness to a refined soup. That delicate nature makes them a perfect complement to flaky white fish or roasted chicken, often served with a light pan sauce, and they’re ideal in rustic French stews with carrots, leeks and a hint of white wine.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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 sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
A refined, mild-tasting variety of the common bean, the Flageolet as we know it today was developed in France in the late 19th century
You could be forgiven for imagining this mint-green, delicately flavoured classic has been served up on French tables since the dawn of time, but it wasn’t until 1878 that Gabriel Chevrier, an amateur plant breeder, developed the Flageolet at his smallholding in Brétigny-sur-Orge, now a southern suburb of Paris. Chevrier’s pretty little beans - fresh in taste and appearance - were swiftly commercialised and soon earned a coveted place in French cuisine, most classically as an accompaniment to roast lamb. But creamy, mild Flageolets also pair wonderfully well with fish and roast tomatoes - and almost anything else, as one of the bean world’s universal side dishes.
RECIPE SUGGESTIONS
Simply cooked and tossed with butter, salt, pepper, and a sprinkle of fresh parsley or chives, Flageolets are the traditional side for roast lamb. Cooked and cooled, they shine in sophisticated bean salads with light vinaigrettes, and their creamy texture adds body but not heaviness to a refined soup. That delicate nature makes them a perfect complement to flaky white fish or roasted chicken, often served with a light pan sauce, and they’re ideal in rustic French stews with carrots, leeks and a hint of white wine.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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 sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
A refined, mild-tasting variety of the common bean, the Flageolet as we know it today was developed in France in the late 19th century
You could be forgiven for imagining this mint-green, delicately flavoured classic has been served up on French tables since the dawn of time, but it wasn’t until 1878 that Gabriel Chevrier, an amateur plant breeder, developed the Flageolet at his smallholding in Brétigny-sur-Orge, now a southern suburb of Paris. Chevrier’s pretty little beans - fresh in taste and appearance - were swiftly commercialised and soon earned a coveted place in French cuisine, most classically as an accompaniment to roast lamb. But creamy, mild Flageolets also pair wonderfully well with fish and roast tomatoes - and almost anything else, as one of the bean world’s universal side dishes.
RECIPE SUGGESTIONS
Simply cooked and tossed with butter, salt, pepper, and a sprinkle of fresh parsley or chives, Flageolets are the traditional side for roast lamb. Cooked and cooled, they shine in sophisticated bean salads with light vinaigrettes, and their creamy texture adds body but not heaviness to a refined soup. That delicate nature makes them a perfect complement to flaky white fish or roasted chicken, often served with a light pan sauce, and they’re ideal in rustic French stews with carrots, leeks and a hint of white wine.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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 sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
FLAGEOLET RECIPES