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Try all four varieties of our new organic beans from France and save over 20%! Grown by Jérémy and Jonathan Desforges at the Ferme des 3 Rois in the Beauce region of central France, you won't find better than these borlotti, white coco, flageolet and black beans. Growing any beans other than fava is very difficult to do in the UK. Over the years we've worked with small growers to offer occasional small quantities of different Phaseolus bean varieties. But they sell out immediately and we've left many bean lovers disappointed. We're excited to now be working with the Desforges brothers to bring some of their superb organic beans across the Channel, less of a journey than some of our Scottish organic fava have to travel! The Ferme des 3 Rois was converted by Jérémy and Jonathan to organic production and diverse cropping in 2020. |
Flageolet beans are a variety of Phaseolus vulgaris 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.
Borlotti beans are a multi-purpose variety of Phaseolus vulgaris or common bean that can be harvested as a green pod to be eaten as a vegetable, as semi-dry beans for quick cooking and as dry storing beans. Across Europe borlotti are often grown as a "French" bean - eaten fresh, pod and all - and sometimes to be eaten semi-dry. The beans are at their most nutritious when fully dry.
White coco beans are a variety of Phaseolus vulgaris - known as haricot or common bean - said to have been introduced to Brittany from Argentina. They've become popular in France as an especially tender dry storing bean.
Black "turtle" beans are a variety of Phaseolus vulgaris or common bean that's very popular in the Americas, where the species originated. The beans are now popular around the world and known as karuppu kaaramani in Tamil, frijoles negros in Spanish and feijão preto in Portuguese.
Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 40 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, Borlotti Beans, White Coco Beans, Black Beans
No Allergens
Four varieties of Phaseolus vulgaris bean.
Grown in France.
Suitable for vegans and vegetarians.
