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Flageolet Beans

Flageolet Beans are small, immature kidney beans that are white to very light green in color. Mainly cultivated in France, these coveted beans are very tender and mild, with a delicate, creamy texture. They are known as the "caviar" of the bean world.

  • Especially good for salads and purees

  • Traditionally served with lamb

  • Tend to remain whole, even under long cooking

  • Manitou Trading Company
    Price: $12.10
    $0.71 / Ounce

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    Suggested uses

  • Common substitute for the more traditional Tarbais beans in the classic French country dish cassoulet, where they are stewed and baked with lamb, tomatoes, garlic and often sausage

  • Flageolet Beans' light, versatile flavor especially compliments lamb, but is also great with fish and chicken

  • Stew Flageolets in stock with bacon, garlic, onion and rosemary for a classic French side dish

  • Excellent in both cold and warm bean salads because of their sturdy texture

  • Make creamy and delicious purees and dips

  • Basic prep

    Carefully sort beans and rinse thoroughly. Soak overnight in cold water. Place beans in a pot and cover with water by 2 inches. Bring to a boil, then reduce heat and simmer for 30 minutes, or until tender. Drain.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Flageolet beans.

    Flageolet Beans (Phaseolus vulgaris) are small, immature kidney beans that were cultivated in France in the 1800s. They are slender, about 3/8 inch long and white to light green in color. They grow in pods, with 6 to 7 seeds per pod, on a plant that grows to about 2 feet tall. They are harvested from their pods when they are very tender and just barely mature. They are a favorite in classic French cuisine, and are gaining popularity in the U.S. due to their super creamy texture and tendency to stay whole, even when slow-cooked. They are primarily grown in France, but some farmers in the U.S. also grow them, especially in California.

    This lovely bean has a delicate, creamy texture, and a fresh, light flavor that is excellent for salads and purees. It is traditionally served with lamb, but also complements chicken and fish. They are well suited for stewing, since they hold up well under long cooking. Flageolet Beans are a common substitute for the more traditional Tarbais beans in the classic French country dish cassoulet.

    Flageolet Beans are members of the larger family of legumes, plants used for their edible seeds and pods that boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.

    Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a high-quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures and are now widely produced in Asia, Europe and North America.

    Classic recipe

    Lamb Haricots

    This quintessential Provençal spring casserole is the perfect dish to serve at Easter, Passover or a spring dinner party. The tender roasted lamb and our delicate Flageolet Beans soak up the fragrant flavors of garlic, fennel, white wine and tomatoes, giving this dish rich flavor and hearty texture.