Flageolet beans are small immature kidney beans with a history that dates back to the 1800’s in France.  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 stays whole despite a little rough treatment when being cooked. It makes an excellent substitute for the traditional, yet elusive, Tarbais bean when making cassoulet but holds its own when served alone, perhaps prepared with a simple mirepoix or light stock. Also excels as a salad bean, adding an unexpected creamy texture to your savory mix. Sold in a bulk bag at NET WT 10 LBS.

Suggestions: Cassoulet, salad, pot bean, puree, curry. Classic with lamb or fish.