Flageolet bean

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Flageolet bean

The flageolet bean is a variety of the common bean (Phaseolus vulgaris) originating from France. It is known for its delicate flavor and tender texture, making it a popular choice in French cuisine. The beans are typically small, pale green, and kidney-shaped.

History

The flageolet bean was first cultivated in the 19th century by a French horticulturist named Gabriel Chevrier. It quickly gained popularity in France and other parts of Europe due to its unique taste and versatility in cooking.

Cultivation

Flageolet beans are usually grown in temperate climates. They require well-drained soil and a sunny location. The plants are typically bushy and can be harvested in late summer or early autumn. The beans are often picked before they are fully mature to retain their green color and tender texture.

Culinary Uses

Flageolet beans are a staple in French cuisine, often used in dishes such as cassoulet, a traditional slow-cooked casserole. They are also commonly found in salads, soups, and stews. The beans are usually simmered until tender and can be seasoned with herbs like thyme, bay leaf, and parsley.

Nutritional Value

Flageolet beans are a good source of protein, fiber, and essential vitamins and minerals. They are low in fat and can be a healthy addition to a balanced diet.

Storage

Flageolet beans can be stored in their dried form for several months in a cool, dry place. Once cooked, they should be refrigerated and consumed within a few days.

See Also

• Bean
• French cuisine
• Cassoulet
• Phaseolus vulgaris