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Organic Flageolet Beans
$11.95
The Pale Jade Jewel of French Cuisine
These aren't just any beans—they're the delicate pale green gems that French chefs have treasured for generations. While native to the Americas (some bean historians trace their origins to Oaxaca, Mexico), we can thank the French for developing these heirloom beauties into the creamy, elegant beans we enjoy today.
Our organic flageolets cook up to a perfect creamy texture while miraculously maintaining their shape. Their thin skins give way to velvety interiors that absorb flavor brilliantly—exactly what you want whether creating a classic cassoulet or a simple bean dish showcasing summer's finest olive oil.
The distinctive mint-green color varies naturally from bean to bean, with some appearing almost white—an unavoidable result of field ripening that doesn't affect quality or taste. After cooking, they transform to a gentle tan color while maintaining their renowned subtle, nutty flavor.
We're proud to partner with Mike Heath, a small family farm in Idaho. These beans reach you within months of harvest—not years like supermarket varieties—which means superior freshness and flavor.
Perfect alongside lamb or fish as tradition suggests, but don't miss vegetarian preparations that let their creaminess shine. Try them simply simmered with herbs, then tossed with roasted tomatoes and a generous drizzle of your finest olive oil for a dish that perfectly balances rustic and refined.
High in fiber and protein while remaining gentle on the digestive system, these nutritious heirloom beans deserve a permanent place in your pantry of sustainable ingredients.
Weight: 1 lb (16 oz) bag
WHAT TO DO WITH THEM
Flageolet is mild and creamy and pairs perfectly with chicken, fish or lamb but also make a wonderful vegetarian dish. We love it in our Roasted Cauliflower and Flageolet Soup. They work great in anything slow cooked like a cassoulet because although they are mild and tender they hold their shape with long cooking. We love them slow cooked on the stove with stock, onion and tomatoes. The flageolet is a favorite among many chefs for everything from soups to sides and they'll find a perfect place on your table.
Cooking Notes
Harvest Info
THE FOODOCRACY DIFFERENCE
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If it's in our store, it's good for you, good for the planet and good for the people that grew it. We prioritize working with farmers that practice regenerative agriculture and organic practices.
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Each year we work with small family farms to bring to you the freshest beans possible shipped directly to your door. Our plow-to-plate commitment ensures not only that the farmers get the best price for their beans, it also means that you get beans weeks or months after harvest, not years like the other guys.
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Because our beans are so fresh we typically don't soak our beans. Cover the beans with enough water to coat by a couple of inches, add a couple teaspoons of salt and the flavorings of your choice and either simmer on the stovetop covered until tender. The pressure cooker (Instant Pot) will give you fully cooked beans from dry in 30 minutes.
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Heirloom beans deliver impressive nutrition, typically containing 7-10g of protein and 6-9g of fiber per ½ cup serving, along with essential micronutrients like folate, magnesium, iron, and zinc. Tepary beans stand out nutritionally, offering up to 13g of protein per serving—approximately 25% higher than other varieties—and 8-11g of fiber, making them exceptional among plant-based protein sources. Their drought-resistant qualities contribute to their exceptional nutritional density and lower glycemic index, benefiting both environmental sustainability and human health.
