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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. Or try all four varieties of our new organic beans from France and save over 20%! 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.
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
No Allergens
| 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 | 0.9g |
A variety of Phaseolus vulgaris bean.
Grown in France.
Suitable for vegans and vegetarians.
