This famous bean originated in the Western Hemisphere but was cultivated in France and Italy and became an integral part of French cuisine. It is very pale green to white in color and has an unusual creamy texture and a delicate taste.|
also available in organic
Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Flageolet Beans with Lamb
8 oz. grilled eggplant
12 oz. cooked Flageolet Beans
1/2 cup heavy cream
1 Tbsp chopped chives
1 tsp finely chopped jalapeno
2 oz. finely diced leeks
Salt and Pepper
2 lbs. seared lamb loin
Preheat oven to 350 degrees. Grease four ramekins with butter and set aside. Puree eggplant and beans in a food processor; add cream and eggs. Mix well. Transfer to stainless steel bowl and add the rest of the ingredients.
Mix well and season to taste. Transfer flan mixture
to ramekins and bake for 20 min.