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
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History
Small pale common-bean types ancestral to European flageolets originated in the Americas.
French horticulture selected tender pale green beans that became flageolet specialties.
Flageolets were established as the classic accompaniment to roast lamb in French cuisine.
Dried and canned flageolets entered gourmet export trade beyond France.