Bean, Flageolet

Description

Pale green kidney shaped beans are visually pleasing, are often eaten alone with butter and salt and pepper, retain most of their color when cooked and also hold their shape. The flavor of these beans is unique and somewhat hard to describe.

This heirloom bean, pronounced “flah-joh-LAY”, is especially popular in French cooking and somewhat difficult to find domestically grown. Referred to as “the caviar of beans”.

To cook the beans, soak beans overnight, then rinse, add three cups of fresh water or unsalted broth for each cup of dried beans. (The liquid should be about one to two inches above the top of the beans.) Bring the beans to a boil and then reduce to a simmer, partially covering the pot. If any foam develops, skim it off during the simmering process. Check for softness after 20 minutes.