Dried flageolet beans are best stored in an air-tight container in a cool, dry place.
Flageolet beans pair well with flavors like lemon, marjoram
, garlic, thyme, tomatoes, basil, arugula & cream. They work well with most proteins, but particularly well with lamb, seafood, pork and poultry. Try them in this cassoulet recipe
Basic Cooking Technique:
To cook flageolet beans, first soak them overnight, then rinse and cover them with fresh water. Boil them for three minutes, then cover the pot and simmer them until tender. 1 cup of dry flageolets will yield about 2 ¼ cups of cooked beans.
How to Soak & Cook Dry Beans