Flageolet beans—from Rancho Gordo, champions of preserving heirloom beans from California and around the world—are known for their delicate flavor and supple, creamy texture.
These oblong, pale green-hued beans are a staple in Southern French cooking, and—bien sûr!—they're the star ingredient in classic cassoulet. These tiny chic beans also make an elegant addition to bean salads, soups and sautés.
How to use
Our tip: Cook a big pot of beans and use them all week long for easy, satisfying meals in a snap. Need some quick meal ideas?
Toss with a generous pour of extra virgin olive oil and chopped herbs as a simple side for roasted chicken, grilled lamb chops or pan-seared cod
Sauté with crumbled Merguez Lamb Sausage, a spoonful of harissa, chopped preserved lemon and kale
About the producer
For the uninitiated, it might seem odd that freshness matters when it comes to dried beans. But in fact, a dried bean is alive—remember that you can plant them! So knowing that Steve from Rancho Gordo only grows small amounts of his incredible heirloom beans means that each season, you're getting the freshest bean possible.
