Flageolet Bean

We owe a lot to France for developing the Flageolet from what were originally New World beans. It's ultra-creamy and dense, and it retains its integrity despite a little rough treatment during cooking.

This mild, creamy bean is famous, and rightly so, for teaming with lamb or even fish, but don't let vegetarian options slip by. Roasted tomatoes and garlic, mixed with the cooked, super creamy beans, topped with a drizzle of your very best olive oil —sounds like an end-of-summer highlight.

Some bean historians think they can trace Flageolets to Oaxaca, Mexico. We know they have been bred in France for generations. Flageolet beans are predominantly a mint green color, with some beans approaching a white hue. They would be all green if growers could manage to get the entire field to ripen at the same time, which is next to impossible. A greater or lesser amount of white in the mix isn't an indication of quality; they all cook up to a light tan color.

You can use Flageolet in many slow-cooked dishes. They seem fragile and likely to fall apart, but they tend to remain whole, despite their delicate flavor and thin skin.

Good for pot beans, soups, salads, casseroles, and dips