Flageolet bean

Flageolet bean is a variety of bean that is picked before full maturity and dried in the shade to retain a green color. The flageolet bean is popular in French cuisine, where it is a key ingredient in dishes such as cassoulet.

History

The flageolet bean was first cultivated in France in the 1800s. It is named after the flageolet, a musical instrument, due to its small, oval shape that resembles the instrument.

Cultivation

Flageolet beans are typically sown in the spring and harvested in the late summer. They prefer a sunny location and well-drained soil. The beans are harvested when they are still young and green, then dried in the shade to retain their color.

Culinary uses

In French cuisine, flageolet beans are often used in slow-cooked dishes such as cassoulet. They are also commonly served as a side dish, often cooked with garlic and herbs. The beans have a delicate flavor and creamy texture, making them a popular choice for salads and vegetarian dishes.

Nutritional value

Flageolet beans are a good source of protein, fiber, and vitamin B. They are also low in fat and calories, making them a healthy choice for those following a balanced diet.

See also

• List of legume dishes
• French cuisine
• Bean

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