Flageolet

Flageolet

What it is

Picked before maturity, which is why it stays pale green rather than turning white — the bean is harvested young and dried immature. A Breton grower named Chevrier fixed the technique in the 1870s, and the French still call it the chevrier.

In the kitchen

It is the classic bean for gigot d'agneau, and it wants nothing more than butter, garlic and parsley. Do not overwhelm it.

Goes with

Lamb Garlic Butter Parsley Cream Thyme Shallot Rosemary

Same species

Ayocote bean Black bean Borlotti bean Cannellini bean Coco de Paimpol Faba asturiana

Also used with

Pauillac lamb Salt marsh lamb

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