Flageolet Bean

What Is a Flageolet Bean?

Flageolet (Phaseolus vulgaris) is a slender French dried bean harvested and dried before it is fully mature, while the beans are still pale green. Early harvesting gives it a delicate color and flavor.

Its small, pale-green beans have thin skins and become soft and creamy when cooked; their flavor is more delicate than that of other dried beans. In French cuisine, they are a classic side dish served especially with lamb.

Flageolet Bean Nutrition Facts

Like other dried beans, flageolet provides approximately 340 kcal per 100 g dried and is high in protein and fiber; it is rich in iron and folate. The values are approximate and based on a similar dried-bean profile.

What Are the Benefits of Flageolet Beans?

With their high plant-based protein, fiber, and iron content, flageolet beans can be part of a balanced diet.

This is general information; flageolet beans are a food and are not a substitute for medical treatment.

How to Choose Flageolet Beans

Good flageolet beans are whole, dry, and pale green; avoid beans that are worm-eaten, damp, or excessively faded. The canned, cooked variety is also widely available.

• Beans should be whole, slender, and pale green
• There should be no signs of insects or moisture
• If buying canned beans, choose a product with few additives

How to Store Flageolet Beans

Store dried flageolet beans in a sealed jar in a cool, dry place for months; protect them from moisture and insects. Canned beans keep for a long time until opened.

How to Use Flageolet Beans in the Kitchen

Flageolet beans are most often served as a side dish with lamb, especially leg of lamb; they are also used in stews, salads, and purées. Their delicate flavor pairs well with garlic, butter, and herbs.

How to Cook Flageolet Beans

Soak dried beans for several hours, then boil them in plenty of water until tender; season with garlic, butter, and herbs. Rinse canned beans and heat them briefly before serving.

Frequently Asked Questions

Why are flageolet beans green?

They retain their pale-green color because they are harvested and dried while still green, before they fully mature and turn white.

What meat pairs well with flageolet beans?

Their most classic pairing in French cuisine is lamb; they are especially served as a side dish with roast leg of lamb.

What is the difference between flageolet beans and regular dried beans?

Flageolet beans are harvested and dried earlier, so they are more slender, pale green, and delicately sweet; regular dried beans are fully mature and larger.