Alubia Blanca from North America
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A refined, mild-tasting variety of the common bean, the Flageolet as we know it today was developed in France in the late 19th century. The Heirloom Bean Co sources these and a range of other Phaseolus beans from North American bean specialist Rancho Gordo, founded in the early 2000s by Steve Sando to preserve and promote traditional and rare bean varieties of the Americas. |
You could be forgiven for imagining this mint-green, delicately flavoured classic has been served up on French tables since the dawn of time, but it wasn’t until 1878 that Gabriel Chevrier, an amateur plant breeder, developed the Flageolet at his smallholding in Brétigny-sur-Orge, now a southern suburb of Paris. Chevrier’s pretty little beans - fresh in taste and appearance - were swiftly commercialised and soon earned a coveted place in French cuisine, most classically as an accompaniment to roast lamb. But creamy, mild Flageolets also pair wonderfully well with fish and roast tomatoes - and almost anything else, as one of the bean world’s universal side dishes.
Images & cooking instructions © Rancho Gordo Inc.
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Kitchen Suggestions
Simply cooked and tossed with butter, salt, pepper, and a sprinkle of fresh parsley or chives, Flageolets are the traditional side for roast lamb. Cooked and cooled, they shine in sophisticated bean salads with light vinaigrettes, and their creamy texture adds body but not heaviness to a refined soup. That delicate nature makes them a perfect complement to flaky white fish or roasted chicken, often served with a light pan sauce, and they’re ideal in rustic French stews with carrots, leeks and a hint of white wine.
Cooking these beans - the Rancho Gordo method
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Recipe ideas
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Ingredients
Flageolet Beans
Similar to: Cassoulet, Alubia Blanca
Latin name: Phaseolus vulgaris
Country of origin: Bred in France
Sold in resealable 1lb (453g) bags
