A super mild European-style classic heirloom bean, known for its pairing with lamb but excellent as a pot beans and with roasted tomatoes.
Suggestions: Pot beans, soup, salad, casseroles, dips
A creamy, mild bean, traditionally loved with spring lamb or in cassoulet-type dishes, but we love them best with roasted garlic and tomatoes as a side dish with most anything. 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.
You can use Flageolet in many slow-cooked dishes. They seem like they'd be fragile and fall apart but they tend to stay whole, despite their delicate flavor and thin skins.
A lot of people ask us for white kidney beans or navy beans, neither of which we grow (ZZzzzzz......). Try subbing these and you'll see what all the fuss is about with heirloom varieties. A perennial bestseller for us and clearly a staff favorite.
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.
Latin name: Phaseolus vulgaris
Country of production: USA
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