Beans, 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.

These heirloom beans, pronounced “flah-joh-LAY”, are especially popular in French cooking and somewhat difficult to find domestically grown. They are affectionately referred to as “the caviar of beans”.

These Flageolet Beans are 2026 Good Food Award Winners. See the full farmer story!

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.