Name: Flageolet beans (Phaseolus vulgaris) — small, tender, pale green, kidney-shaped beans, harvested before they are fully mature, with a delicate, creamy, slightly sweet flavour. They are French.
Description
Flageolets were developed in France in the 1870s by the plant breeder Gabriel Chevrier, who produced a variety, the ‘Flageolet Chevrier,’ that is harvested young and then dried, so the beans keep their pale green colour. They are named after a small wind instrument, a flageolet.
They are a classic with roast lamb in French cooking, and in cassoulet-style stews and salads. They are thin-skinned and delicate, and cook more quickly than most dried beans.
Main nutrition value
Flageolet beans are a good source of plant protein and fibre, with folate, iron and magnesium, and are low in fat.
How best to be consumed
Flageolet beans are delicate, and best simmered gently.
- Soak dried beans in plenty of water for 8 to 12 hours, then drain and rinse, which shortens cooking time and reduces gas.
- Simmer gently for 45 to 60 minutes with a bay leaf, thyme and garlic, until tender but not mushy.
- Serve with roast lamb, sausages, or in salads with vinaigrette.
- Dress with butter, shallot and parsley, as a French side dish.
- Rinse canned flageolets, to reduce salt.
Overconsumption could cause…
Flageolet beans are healthy in food amounts when cooked.
- Digestive upset (nausea, vomiting, diarrhoea) from raw or undercooked beans, which contain natural lectins that cooking destroys, so always boil dried beans thoroughly.
- Bloating and gas from the fermentable carbohydrates (oligosaccharides) in beans, particularly if you are not used to eating them, so build up gradually and drink water.
- High sodium in canned beans, so choose no-added-salt cans and rinse them well.
- Reduced absorption of iron, zinc and calcium from the phytates in dried beans, which soaking, sprouting and thorough cooking reduce.
Wikipedia — Flageolet, used for origin, naming and history: https://en.wikipedia.org/wiki/Flageolet
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