Bob's Red Mill Flageolet Heritage Beans Description
- The Caviar Beans
- Small, Tender Beans Ranging in Color from Pale Green to Ivory White
- Their Texture is Creamy and their Flavor Pleasantly Mild
- An Impressively Nutritious Source of Fiber and Iron
- Try Flageolet Beans in Salads, Soups and Side Dishes
I can remember learning about the glories of beans when I was a young lad in grammar school. Just before spring holiday, our teacher have us glass jars filled with soil and a handful of brightly colored beans. I pressed those living seeds into the dirt and when we returned a week later, we were astounded by the sight of the green shoots that had sprung forth. My sense of wonder with beans, their pleasant flavors and healthful bounty thrives on in my line of Heritage Beans.
Flageolet beans originated in France, but ours are grown much closer to home, in the fertile soil of Idaho's Snake River Canyon region. Because they are harvested when the pod is not quite mature, flageolet beans are specially tender. This delicate texture is ideal for rustic soups, sophisticated salads and elegant side dishes. My favorite way to make flageolet beans is deliciously simple - just cook them with garlic and garnish with chopped parsley, a sprinkle of sea salt and a drizzle of olive oil. I hope that you will delight in this exquisite bean by cooking a hearty portion for you and yours.
To Your Good Health,
Sort and rinse 1 cup flageolet beans. Place in a medium pot with 4 cups water. Cover and bring to a boil. reduce heat to medium-low and cook until tender, about 1 hour. Add more water as needed to keep beans covered with water while cooking. Makes 4 servings (about 3 cups).
Bob says, "Try these beans in your pressure cooker!"
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.