flageolet

Flageolets are small, pale green or creamy-white beans prized for their delicate flavour and smooth, tender texture. They are a type of common bean (Phaseolus vulgaris) traditionally associated with French cooking. The beans are harvested while young and tender, then dried for storage, although they are also available fresh, canned or jarred.

Their mild, slightly nutty flavour makes flageolets particularly suitable for dishes where they can absorb the flavours of herbs, stock and cooking juices without overwhelming other ingredients. They are traditionally served with lamb and other roasted meats, and are also used in casseroles, soups, stews and salads.

Dried flageolets are usually soaked before being simmered gently until tender. Typical seasonings include garlic, onion, parsley, thyme and bay leaf. They can generally be substituted with other small white beans when unavailable, although the flavour and texture will differ slightly.