Flageolet Green Dry 1 kg Epigrain

SKU: 061112 | Epigrain

Prized by many chefs, the Green Flageolet bean is sometimes called the "caviar" of beans. A small oval bean with a pleasing spring green hue and a delicate, rich, buttery flavour when cooked with a hint of grass. Its thin outer skin means no pre-soaking is required and it cooks tender in an hour with a smooth, creamy texture that’s low in starch. Flageolets are a common garnish for traditional French dishes including roast or braised lamb and can be found in French Cassoulet. Their tenderness makes them ideal for use in bean salads.

Origin: United States United States
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MSRP:

US$ 20.83

    Quantity:
    Your price:

    US$ 12.50 12.5 USD

    27.90 CA$

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    Nutrition Facts
    Serving Size (g/mL)
    Serving Size Consumer Friendly 1/4 cup (52g)
    Amount % Daily Value*
    Calories 180
    Fat Total 0.5g
    Fat Total Daily Percentage 1%
    Saturated Total 0g
    Saturated Fat Daily Percentage 0%
    Trans Fat 0g
    Cholesterol 0mg
    Cholesterol Daily Value Percent 0%
    Sodium 0mg
    Sodium Daily Percentage 0%
    Carbohydrate 34g
    Carbohydrate Daily Value Percent 11%
    Dietary Fibre 22g
    Dietary Fibre Daily Value Percent 88%
    Sugar 1g
    Protein 10g
    Vitamin A 0%
    Vitamin C 0%
    Calcium 6%
    Iron 20%

    Ingredients

    flageolets

    • A FRENCH CLASSIC – Flageolet beans are small, creamy, pale green beans with tender skin and a fine, delicate flavour much prized in France. They are actually small, young haricot beans that have been harvested and dried before they are fully ripe.
    • PREMIUM QUALITY – Prized by many chefs, the Green Flageolet bean is sometimes called the "caviar" of beans. A small oval bean with a pleasing spring green hue and a delicate, rich, buttery flavour when cooked with a hint of grass.
    • HOW TO PREPARE – Their thin outer skin means pre-soaking is not required, however it does allow for the beans to cook more quickly and evenly. We recommend putting the beans in a large pot and cover with cool water by 3 inches. Bring to a boil and boil for 2 minutes. Remove from heat, cover, and let sit for 1 hour. Drain & rinse, then season or bring to a simmer and cook for about 30 minutes or until tender.
    • TRADITIONAL FRENCH GARNISH – Flageolets are a common garnish for traditional French dishes including roast or braised lamb and can be found in French Cassoulet. Their tenderness makes them ideal for use in bean salads.
    • OTHER USES – Cooks tender with a smooth, creamy texture that’s low in starch. Pairs perfectly with most lamb dishes, can be combined with various herbs to enhance flavour, or simply to increase the nutritional value of your next dinner.


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