Choose 10 or 60 lbs
Flageolets are immature kidney beans that have been harvested while still very young. They bring a smooth, creamy texture to a wide variety of dishes and hold their shape remarkably well during cooking due to their dense structure.
Believe it or not, although beloved in France and most famous for their use in classic French dishes, these little light green beans are actually originally American in origin.
Store dried flageolet beans in an air-tight container in a cool, dry place.
RECIPES & TIPS
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:
Prior to cooking, dry Christmas lima beans should be soaked in water for three to eight hours (ideally overnight) and then rinsed.
To cook on the stove top, cover the soaked & rinsed beans with about an inch of water. Bring the water to a boil, then immediately reduce the heat to a simmer. Cover the pot and let cook until the beans are tender. Each cup of raw Christmas lima beans will yield about 2 ¼ cups of cooked beans.