Although flageolets are versatile, it is easy to overpower their delicate flavor with strong herbs and spices. They are at their best served simply, with a vinaigrette or in a salad dressed with lemon, olive oil, and crème fraîche. Also known as fayot.
Ingredients: Flageolet beans.
Suggested Use: Cooked flageolet beans tossed with lemon and fresh herbs is a delightful side for fish, meat or poultry dishes. This bean is famous for French cassoulets of lamb and vegetables.
Basic Preparations: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 35 minutes until tender. One cup dry yields 2-1/4 cups cooked.
Bulk 16 oz
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