Flageolet Bean

What Is Flageolet Bean?

Flageolet bean (Phaseolus vulgaris) is a slender French dry bean harvested and dried before full ripeness, while the seeds are still pale green; it is known as "flageolet." Early harvesting gives it a delicate color and taste.

Its thin-skinned, small, pale green seeds soften into a creamy consistency when cooked; its taste is more delicate than other dry beans. In French cuisine it is a classic garnish, especially alongside lamb.

Nutritional Values of Flageolet Bean

Like dry beans, flageolet contains around 340 kcal of energy per 100 grams dry, with high protein and fiber; it is rich in iron and folate. Values are approximate, drawn from a similar dry bean profile.

What Are the Benefits of Flageolet Bean?

With its high plant protein, fiber and iron content, flageolet bean can be considered part of a balanced diet.

This information is general; flageolet bean is a food, not a substitute for medical treatment.

How to Choose Flageolet Bean?

Good flageolet is a product whose seeds are whole, dry and pale green in color; wormy, damp or overly faded samples are not preferred. Canned (boiled) varieties are also common.

• Seeds should be whole, slender and pale green
• There should be no signs of worms or dampness
• If buying canned, additives should be few

How to Store Flageolet Bean?

Dry flageolet is stored in a sealed jar in a dry, cool place for months; it should be protected from moisture and infestation. The canned variety lasts a long time until opened.

Using Flageolet Bean in the Kitchen

Flageolet is used mostly as a garnish alongside lamb (especially leg of lamb); also in stews, salads and puree dishes. Its delicate taste pairs well with garlic, butter and herbs.

How Is Flageolet Bean Cooked?

Dry seeds are soaked for a few hours and boiled in plenty of water until softened; then flavored with garlic, butter and herbs. The canned variety is rinsed and briefly heated for use.

Frequently Asked Questions

Why is flageolet green in color?

Since the seeds are harvested and dried while still green, before fully ripening and turning white, it retains its pale green color.

Which meat does flageolet pair with?

In French cuisine its most classic pairing is lamb; it is especially served as a garnish alongside roasted leg of lamb.

What is the difference between flageolet and regular dry beans?

Since flageolet is harvested and dried earlier, it is more slender, pale green and delicately flavored; classic dry beans, on the other hand, are fully ripe and larger.