£4.99 – Sorry, not available right now
| /
Very rarely grown in the UK, these flageolet beans have been grown as a trial crop for us in Norfolk. Growing drying beans from New World species is difficult to do in the UK, certainly at any kind of scale. Each year we have very limited quantities of some special rare beans from a handful of growers. We bother to try growing tricky beans every year because we think it should be possible to develop systems that will work for smaller scale farmers in the UK. We're just not there yet. We also think that as the climate changes crops like this may become easier to grow and a more important part of resilient systems. But things aren't quite bad enough yet... And we bother because these beans, thoughtfully grown and carefully harvested, are absolutely delicious. |
Flageolet beans are a variety of common bean, Phaseolus vulgaris, with a distinctive green colour even when dried. They hold their shape when cooked and have a creamy texture and delicate flavour.
First bred in France and still most popular there, flageolet beans can be cooked like small white beans in cassoulet and other stews and soups. They’re also delicious served cold in salads.
Our current batch of flageolet beans were grown for us as part of a trial of different bean varieties in Norfolk.
Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 50 minutes until the beans are soft. Add more water if needed.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses. Cooked pulses can be used immediately or frozen for later use.
Read our Pulses 101, part 2: Cooking basics - water & heat blog post for more about cooking dried pulses.
Flageolet Beans
May contain occasional small stones
No Allergens
Typical values (for generic Phaseolus beans) |
Per 100g |
Energy | 1,427kJ (341kcal) |
Fat | 1.4g |
of which saturates | 0.4g |
Carbohydrate | 46g |
of which sugars | 2.1g |
Fibre | 16g |
Protein | 22g |
Salt | 0g |
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
Collections: Dried Beans, Split & Whole , Hodmedod & Guest Products , Hodmedod's Pulses and Grains , Not Mockmills , Pulses, Grains & Seeds from British Farms , Pulses: Beans, Peas & Lentils , Rare Beans , Test
Category: Phaseolus Beans , Rare Beans
Type: Beans
Lovely beans.
Get in touch at hello@hodmedods.co.uk or 01986 467567
Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.
For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.
Sign up for our latest news, recipes, offers & more…
By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.
Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
I have been baking sourdough for many years using various starters including making my own. This is the best I have ever used as recommended by Henrietta Inman. Along with YQ flour this makes wonderful 100% wholewheat bread.
For my breakfast I generally have Kefir soaked with oats. Bought black Barley recently and started adding a spoon of it to the mix. It has added a new depth to the flavour and hugely elevated the pleasure of that meal. Please grow more of it.
My first loaf using Hope Farm YQ wholemeal together with Crow Hill Farm Rye starter/leaven, I found the taste exceptional with a lovely moist crumb, no big holes but plenty of acceptable ones. I baked it with a reasonable amount of steam in the oven. This flour is not cheap but for me the quality well justifies the cost.
I enjoy these with soya milk and berries as a porridge
Great taste from the mix of grains - jumbo & rolled oats; malted wheat, rye & barley flakes to which I add Hodmedod's linseed & pumpkin seeds; and some whole almonds. Tasty