This heirloom bean is a European classic similar to a navy bean and a favorite around Rancho Gordo. They are dried to the most beautiful spring green but turn creamy white when cooked. Flageolet is mild and creamy and pairs perfectly with chicken, fish or lamb but also make a wonderful vegetarian dish. 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.
When the flageolet beans arrived, I sought out a recipe for them. They were so delicious in the gratin from the New York Times...much better than the canned beans that have been so prominent in our pandemic menu.