Name: Flageolet Beans from France, Organic
Brand: Hodmedod's Whole Foods
SKU: R-OWFL/500G
Price: 4.95 GBP
Availability: InStock

Recipes using Flageolet Beans from France, Organic

Flageolet Stuffed Leeks with Orange and Caper Crumb

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This elegant dish brings together creamy flageolet beans, sweet caramelised leeks, and citrusy, briny notes from a crisp orange and caper crumb. Rolled in tender leek leaves and baked in a rich stock and splash of Marsala, the result is a vibrant, comforting dish that’s equally suited to a dinner party or a wholesome midweek meal. It can be served warm or at room temperature, and pairs beautifully with a simple salad.

Serves 4

Ingredients

150g Flageolet Beans, soaked overnight with 1 tbsp bicarbonate of soda
2 Large Leeks
2 tbsp Olive Oil
1 Onion, finely diced
2 Garlic Cloves, minced
50g Toasted Pine Nuts
100g Cooked Basmati Rice
Juice of ½ an Orange (zest and remaining juice reserved for the topping)
10g Fresh Parsley, finely chopped
1 tsp Salt, or to taste
300ml Vegetable Stock
50ml Marsala Wine

For the orange & caper crumb:

50g Coarse Breadcrumbs
3 tbsp Olive Oil
Zest of 1 Orange
Juice of ½ an orange
2 tbsp Capers
2 tbsp Fresh Parsley, chopped

Method

In a medium saucepan, bring 1 litre of water to the boil with the soaked flageolet beans and bicarbonate of soda. Cover and simmer for 45 minutes to 1 hour, until completely soft. Drain, rinse, and keep in fresh water until ready to use.
Preheat the oven to 180°C. Trim the green tops and root ends from the leeks. Cut each leek lengthways, keeping the outer layers intact. Gently open along the cut to remove the inner layers. Wash the outer leek layers, then cut into rough squares large enough to roll. Finely chop the inner layers and set aside.
Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the diced onion and chopped leek centres. Cook for 15–20 minutes until soft and lightly caramelised. Add the garlic and pine nuts, cooking for 1 more minute. Stir in the cooked flageolet beans and rice. Remove from the heat, stir in the juice of half an orange and chopped parsley. Season to taste and let cool slightly.
Take each leek square, place a heaped tablespoon of filling at the base, then roll into a log. Repeat until all the leek layers and filling are used. Arrange the rolls in a deep roasting dish.
Pour the vegetable stock and Marsala evenly over the leeks. Lay a sheet of greaseproof paper directly on top of them. Roast for 25–30 minutes, then remove the paper and roast uncovered for a further 10 minutes.
To make the crumb topping: Heat 3 tbsp olive oil in a frying pan. Add the capers and orange zest (careful—it may spit) and fry for 30 seconds. Add the breadcrumbs and cook for 2–3 minutes until golden and crisp. Pour in the remaining orange juice and toast for another 2 minutes. Remove from heat, allow to cool slightly, then stir in the chopped parsley.
Serve the leeks warm or at room temperature, scattered with the orange and caper crumb.

Lemony Flageolet Beans with Purple Sprouting Broccoli & Savoury Seeds

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This quick and easy dish of creamy flageolet beans from Isabella Palmer is perfect for a light dinner.

A beautiful green variety of common bean, flageolet beans hold their shape when cooked and have a creamy texture and delicate flavour. You won't find better than these flageolet beans grown by Jérémy and Jonathan Desforges at the Ferme des 3 Rois in the Beauce region of central France.

Serves 1 as a light meal (easily scaled up)

Ingredients

Olive Oil
Zest of 1 Whole Lemon
Pinch of Chilli Flakes
2 Cups Cooked Flageolet Beans (in their stock)
3 to 4 Florets of Purple Sprouting Broccoli
1 tsp Rapeseeds
1 tsp Shelled Hemp Seeds
Soy Sauce, to taste
Handful of Wild Garlic Leaves (or 1 crushed garlic clove + a handful of spinach)
Lemon Juice, to taste (from the zested lemon)

Method

Heat a glug of olive oil in a small saucepan, and add the lemon zest and chilli flakes. (If you don’t have any wild garlic, toast the garlic clove here, too). When they are sizzling and fragrant, add in the beans and enough of their stock to just cover. Bring to the boil, then reduce to a simmer.
Place the broccoli in the saucepan and cover with a lid, to steam / blanch on top of the beans.
Meanwhile, heat a dry frying pan over a medium-high heat. Add the seeds and allow to toast, stirring, until they smell nutty and the hemp seeds are turning light brown. Acting quickly before they burn, take the pan off the heat and dash in a few shakes of soy sauce. It will sizzle and evaporate around the seeds - stir to cover evenly, then set aside.
Pull your broccoli (which should now be tender but not soft) out of the saucepan and onto a chopping board. Roughly chop into spoonable segments.
Stir the wild garlic into the still-hot saucepan of beans, so that it just wilts in but you don’t cook out the flavour. Now pour the beans, wild garlic, and remaining broth into a wide shallow bowl, and top with the broccoli. Squeeze over lemon juice to taste, add a drizzle more olive oil, and sprinkle over the crunchy, salty seeds.

Antalyan Style Piyaz of Flageolet Beans

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Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.

See our guide to cooking pulses: Cooking beans & other pulses, the basics: water & heat - Pulses 101, part 2

Ingredients

500g cooked Flageolet Beans
2 tbsp Tahini
1 tsp Cumin Seeds
100ml Olive Oil
½ Lemon, juice
1 tsp White Wine Vinegar
15g Fresh Parsley
15g Fresh Dill
3 Eggs
Handful of Baby Tomatoes, halved
1 Garlic Clove
1 tsp Sumac

Method

Bring a pan of water to a boil, then lower in the eggs. Cook for around 6½ to 7 minutes. Cool for 30 seconds in cold water, then peel and slice into quarters, set aside.
Add the cooked beans to a large bowl. Stir in the tahini, grated garlic, olive oil, vinegar, and some of the chopped dill and parsley. Give it a really good mix, adding a splash of water if needed to loosen.
Season the beans and transfer to a serving bowl.
Layer over the sliced tomatoes, eggs and the remaining herbs. Top with sumac and drizzle more olive oil.

Flageolet Beans with Fennel, Charred Lemon & Watercress

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This fresh, aromatic dish is perfect for late spring evenings. The well-rounded combination of creamy white beans, sweet fennel, zingy lemon and bitter greens is best enjoyed with some crusty bread and a glass of white wine.

This recipe was created by Eden Owen-Jones a food stylist, recipe developer and private chef, with a focus on sustainable food that's good for us and the planet.

Serves 4

Ingredients

200g Flageolet Beans, soaked overnight
1 Unwaxed Lemon, ½ juiced and ½ sliced into 5mm slices, pips removed
200g Fennel (look for one of medium size), sliced into 8 wedges, measuring 2cm at their widest point
50ml Olive Oil
1 Onion, finely diced
2 Garlic Cloves, minced
½ tsp Dried Oregano
½ tsp Fennel Seeds
½ tsp Black Pepper
150ml Dry White Wine (I used white Rioja)
400ml Vegetable Stock
50g Watercress, thicker stems chopped with a handful reserved for garnish
5g Chopped Parsley
Salt, to taste

Method

Give the beans a good rinse before soaking in the fridge overnight in at least 700ml of water. Cook to packet instructions until soft, then remove from the heat and keep in their cooking liquid.
Place a large sauté on medium high heat. When hot add the lemon slices, leave untouched for 1-2 minutes before checking underneath to see if they’ve developed some dark char marks. Then carefully turn over and char the other side before removing from the pan for later. You may want to give the pan a quick rinse after this stage to remove burnt residue before continuing.
Add the olive oil to the pan, when hot add in the fennel wedges and fry for 10 minutes stirring and flipping them every so often until nicely golden brown. Remove the fennel from the pan and set aside for later, then and carefully remove all but 2tbsp of oil from the pan and place in a heat proof bowl for later.
Drain and rinse the beans.
Turn the heat down to medium and add the onion, stirring frequently for 5 minutes until softened. Add the garlic, oregano, fennel seeds and black pepper for another minute before adding the beans to the pan with a good pinch of salt and stir to coat.
Add in the wine and cook until it’s reduced by half, stirring often for roughly 5 minutes before adding in the lemon slices followed by the vegetable stock. Bring to the boil then reduce to a simmer and cook for 20 minutes. After 20 minutes gently mash some of the beans to thicken the sauce and stir.
Right before serving stir through the watercress, chopped parsley and lemon juice and check for seasoning. Plate then drizzle over the reserved olive oil used to fry the fennel and garnish with the reserved watercress. Serve with crusty bread and salad.

View all recipes

Flageolet Stuffed Leeks with Orange and Caper Crumb
Lemony Flageolet Beans with Purple Sprouting Broccoli & Savoury Seeds
Antalyan Style Piyaz of Flageolet Beans
Flageolet Beans with Fennel, Charred Lemon & Watercress
View All Recipes

Flageolet Stuffed Leeks with Orange and Caper Crumb

View Full Recipe

Serves 4

Ingredients

150g Flageolet Beans, soaked overnight with 1 tbsp bicarbonate of soda
2 Large Leeks
2 tbsp Olive Oil
1 Onion, finely diced
2 Garlic Cloves, minced
50g Toasted Pine Nuts
100g Cooked Basmati Rice
Juice of ½ an Orange (zest and remaining juice reserved for the topping)
10g Fresh Parsley, finely chopped
1 tsp Salt, or to taste
300ml Vegetable Stock
50ml Marsala Wine

For the orange & caper crumb:

50g Coarse Breadcrumbs
3 tbsp Olive Oil
Zest of 1 Orange
Juice of ½ an orange
2 tbsp Capers
2 tbsp Fresh Parsley, chopped

Method

In a medium saucepan, bring 1 litre of water to the boil with the soaked flageolet beans and bicarbonate of soda. Cover and simmer for 45 minutes to 1 hour, until completely soft. Drain, rinse, and keep in fresh water until ready to use.
Preheat the oven to 180°C. Trim the green tops and root ends from the leeks. Cut each leek lengthways, keeping the outer layers intact. Gently open along the cut to remove the inner layers. Wash the outer leek layers, then cut into rough squares large enough to roll. Finely chop the inner layers and set aside.
Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the diced onion and chopped leek centres. Cook for 15–20 minutes until soft and lightly caramelised. Add the garlic and pine nuts, cooking for 1 more minute. Stir in the cooked flageolet beans and rice. Remove from the heat, stir in the juice of half an orange and chopped parsley. Season to taste and let cool slightly.
Take each leek square, place a heaped tablespoon of filling at the base, then roll into a log. Repeat until all the leek layers and filling are used. Arrange the rolls in a deep roasting dish.
Pour the vegetable stock and Marsala evenly over the leeks. Lay a sheet of greaseproof paper directly on top of them. Roast for 25–30 minutes, then remove the paper and roast uncovered for a further 10 minutes.
To make the crumb topping: Heat 3 tbsp olive oil in a frying pan. Add the capers and orange zest (careful—it may spit) and fry for 30 seconds. Add the breadcrumbs and cook for 2–3 minutes until golden and crisp. Pour in the remaining orange juice and toast for another 2 minutes. Remove from heat, allow to cool slightly, then stir in the chopped parsley.
Serve the leeks warm or at room temperature, scattered with the orange and caper crumb.

Lemony Flageolet Beans with Purple Sprouting Broccoli & Savoury Seeds

View Full Recipe

This quick and easy dish of creamy flageolet beans from Isabella Palmer is perfect for a light dinner.

Serves 1 as a light meal (easily scaled up)

Ingredients

Olive Oil
Zest of 1 Whole Lemon
Pinch of Chilli Flakes
2 Cups Cooked Flageolet Beans (in their stock)
3 to 4 Florets of Purple Sprouting Broccoli
1 tsp Rapeseeds
1 tsp Shelled Hemp Seeds
Soy Sauce, to taste
Handful of Wild Garlic Leaves (or 1 crushed garlic clove + a handful of spinach)
Lemon Juice, to taste (from the zested lemon)

Method

Heat a glug of olive oil in a small saucepan, and add the lemon zest and chilli flakes. (If you don’t have any wild garlic, toast the garlic clove here, too). When they are sizzling and fragrant, add in the beans and enough of their stock to just cover. Bring to the boil, then reduce to a simmer.
Place the broccoli in the saucepan and cover with a lid, to steam / blanch on top of the beans.
Meanwhile, heat a dry frying pan over a medium-high heat. Add the seeds and allow to toast, stirring, until they smell nutty and the hemp seeds are turning light brown. Acting quickly before they burn, take the pan off the heat and dash in a few shakes of soy sauce. It will sizzle and evaporate around the seeds - stir to cover evenly, then set aside.
Pull your broccoli (which should now be tender but not soft) out of the saucepan and onto a chopping board. Roughly chop into spoonable segments.
Stir the wild garlic into the still-hot saucepan of beans, so that it just wilts in but you don’t cook out the flavour. Now pour the beans, wild garlic, and remaining broth into a wide shallow bowl, and top with the broccoli. Squeeze over lemon juice to taste, add a drizzle more olive oil, and sprinkle over the crunchy, salty seeds.

Antalyan Style Piyaz of Flageolet Beans

View Full Recipe

See our guide to cooking pulses: Cooking beans & other pulses, the basics: water & heat - Pulses 101, part 2

Ingredients

500g cooked Flageolet Beans
2 tbsp Tahini
1 tsp Cumin Seeds
100ml Olive Oil
½ Lemon, juice
1 tsp White Wine Vinegar
15g Fresh Parsley
15g Fresh Dill
3 Eggs
Handful of Baby Tomatoes, halved
1 Garlic Clove
1 tsp Sumac

Method

Bring a pan of water to a boil, then lower in the eggs. Cook for around 6½ to 7 minutes. Cool for 30 seconds in cold water, then peel and slice into quarters, set aside.
Add the cooked beans to a large bowl. Stir in the tahini, grated garlic, olive oil, vinegar, and some of the chopped dill and parsley. Give it a really good mix, adding a splash of water if needed to loosen.
Season the beans and transfer to a serving bowl.
Layer over the sliced tomatoes, eggs and the remaining herbs. Top with sumac and drizzle more olive oil.

Flageolet Beans with Fennel, Charred Lemon & Watercress

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This recipe was created by Eden Owen-Jones a food stylist, recipe developer and private chef, with a focus on sustainable food that's good for us and the planet.

Serves 4

Ingredients

200g Flageolet Beans, soaked overnight
1 Unwaxed Lemon, ½ juiced and ½ sliced into 5mm slices, pips removed
200g Fennel (look for one of medium size), sliced into 8 wedges, measuring 2cm at their widest point
50ml Olive Oil
1 Onion, finely diced
2 Garlic Cloves, minced
½ tsp Dried Oregano
½ tsp Fennel Seeds
½ tsp Black Pepper
150ml Dry White Wine (I used white Rioja)
400ml Vegetable Stock
50g Watercress, thicker stems chopped with a handful reserved for garnish
5g Chopped Parsley
Salt, to taste

Method

Give the beans a good rinse before soaking in the fridge overnight in at least 700ml of water. Cook to packet instructions until soft, then remove from the heat and keep in their cooking liquid.
Place a large sauté on medium high heat. When hot add the lemon slices, leave untouched for 1-2 minutes before checking underneath to see if they’ve developed some dark char marks. Then carefully turn over and char the other side before removing from the pan for later. You may want to give the pan a quick rinse after this stage to remove burnt residue before continuing.
Add the olive oil to the pan, when hot add in the fennel wedges and fry for 10 minutes stirring and flipping them every so often until nicely golden brown. Remove the fennel from the pan and set aside for later, then and carefully remove all but 2tbsp of oil from the pan and place in a heat proof bowl for later.
Drain and rinse the beans.
Turn the heat down to medium and add the onion, stirring frequently for 5 minutes until softened. Add the garlic, oregano, fennel seeds and black pepper for another minute before adding the beans to the pan with a good pinch of salt and stir to coat.
Add in the wine and cook until it’s reduced by half, stirring often for roughly 5 minutes before adding in the lemon slices followed by the vegetable stock. Bring to the boil then reduce to a simmer and cook for 20 minutes. After 20 minutes gently mash some of the beans to thicken the sauce and stir.
Right before serving stir through the watercress, chopped parsley and lemon juice and check for seasoning. Plate then drizzle over the reserved olive oil used to fry the fennel and garnish with the reserved watercress. Serve with crusty bread and salad.

Typical values	Per 100g
Energy	1,318kJ (315kcal)
Fat	2.6g
of which saturates	0.4g
Carbohydrate	42g
of which sugars	2.1g
Fibre	23g
Protein	19g
Salt	0.05g

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Flageolet Beans from France, Organic

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