Legume

Flageolet Bean

Flageolet beans are small, pale green-to-white Phaseolus beans prized in French cookery for a delicate skin and fine, creamy texture. Traditionally served with lamb and in light bean salads, they are milder and more elegant than kidney or pinto types. Harvested slightly immature compared with many dry beans, quality flageolets keep a subtle green tint when dried. They cook relatively quickly and mash to a refined puree.

Also known as: Flageolet

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Paste

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Flageolet

Flageolet Vert

Chevrier

Elsa

Flambeau

Phaseolus vulgaris

Characteristics

Preparations

BoiledCannedChilledDriedFreshFrozenMashedPureedSoakedSteamedWhole

Provenance

BiodynamicDry FarmedFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CleanCreamyDelicateFineGrassyMildSoft

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 114

Amount per 100 g

Total Fat 0.86 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.21 g
Polyunsaturated Fat 0.29 g
Cholesterol 0 mg
Sodium 10.8 mg
Salt 0.02 g
Total Carbohydrate 21.3 g
Dietary Fibre 6.41 g
Total Sugars 1.99 g
Complex / starch 11.5 g
Protein 9.64 g
Water 63.5 g

Detailed nutrients

Energy 114 kcal
Water 63.5 g
Carbohydrates 21.3 g
- Sugars 1.99 g
  - Monosaccharides 1.4 g
  - Disaccharides 0.6 g
- Starch 11.5 g
  - Amylose 2.88 g
  - Amylopectin 8.64 g
  - Digestible Starch 9.79 g
  - Resistant Starch 1.15 g
- Fibre 6.41 g
  - Soluble Fibre 2.24 g
  - Insoluble Fibre 4.17 g
Protein 9.64 g
- Plant Protein 9.16 g
Fat 0.86 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.29 g
  - Omega-3 0.03 g
  - Omega-6 0.15 g
Vitamins 151 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.25 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.49 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 4.8 µg
- Vitamin B9 — Folate 114 µg
- Vitamin C 2 mg
- Vitamin E 0.47 mg
- Vitamin K 7.4 µg
Minerals 198 mg
- Major Minerals 191 mg
  - Calcium 30 mg
  - Sodium 10.8 mg
  - Potassium 150 mg
- Trace Minerals 7.4 mg
  - Iron 2 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.02 g
- Sodium Chloride 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.25 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.49 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.19 · vitamin-b7-biotin: 4.8 · vitamin-b9-folate: 114.3 · vitamin-e: 0.47 · vitamin-k: 7.4 ·

Minerals

Sodium: 10.8 · Potassium: 150 · Calcium: 30 · Iron: 2 · Zinc: 0.4 · Iodine: 5 ·

Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.

In the kitchen

Culinary partners and combinations that usually underperform with Flageolet Bean.

Pairs well with

Classic and complementary matches

Garlic
LambFrench classic side
Olive
Rosemary
Thyme
Tomato

Usually avoid with

Often clash in flavour or tradition

History

7000 BCEMX

Small pale common-bean types ancestral to European flageolets originated in the Americas.

1500FR

French horticulture selected tender pale green beans that became flageolet specialties.

1800FR

Flageolets were established as the classic accompaniment to roast lamb in French cuisine.

1900

Dried and canned flageolets entered gourmet export trade beyond France.