Posted by on Apr 11, 2017 in | 0 comments

Prized by many chefs, the Green Flageolet bean is sometimes called the “caviar” of beans. A small oval bean with a pleasing spring green hue and a delicate, rich, buttery flavour when cooked with a hint of grass. Its thin outer skin means no pre-soaking is required and it cooks tender in an hour with a smooth, creamy texture that’s low in starch. Flageolets are a common garnish for traditional French dishes including roast or braised lamb and can be found in French Cassoulet. Their tenderness makes them ideal for use in bean salads.

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