Gourmet, Flageolet Beans, Premium Quality, 4 Pack, 24 oz (680 g), From Bob's Red Mill
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Bob's Red Mill
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Flageolet Beans are small, tender bush-type beans that are very popular in French country cuisine. The color of Flageolet beans vary from pale green to creamy white. These beans are excellent used in salads and soups, imparting a light flavor and appealing texture.
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Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Flageolet Beans are natural agricultural products. Despite use of modern agricultural equipment, it is not always possible to remove all foreign material. Sort and rinse before cooking.
Our product line is diverse and extensive.
Keeps best refrigerated of frozen
Basic Cooking Instructions
Sort and rinse before cooking. Soak beans overnight . Drain and rinse beans. Add 4 cups of water for every 1 cup of Flageolet Beans. Liquid should be 1-2 inches above top of beans. Bring to a boil; reduce heat and simmer about 1 hour. Or Pressure cook 8-12 minutes.
- 1 cup of beans yield 2-2 1/2 cups cooked beans.
- Cooked beans can store up to 1 week in the refrigerator and up to 6 months in the freezer.
French Bean & Kamut Berries Salad
2 cups cooked Kamut Berries*
2 cups cooked Flageolet Beans
1 cup Green Onion, chopped
1 cup Tomatoes, diced
2 cups Spinach, chopped
1/2 cup Olive Oil
1/4 cup Lemon Juice
2 Tbsp. White Wine Vinegar
2 Tbsp. Dijon Mustard
1/4 cup shallots, minced
1 tsp. Thyme
1 tsp. Tarragon
1 tsp. Parsley Flakes
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
Soak Flageolet Beans (about 1 cup) overnight. Drain water and rinse off beans. Place beans in pot covered with plenty of water. Bring to a boil; reduce heat to a simmer, placing lid on pot. Cook until beans are soft, about 1 hour.
Place Kamut Berries (about 1-1/2 cups) in a pot and bring to a boil. Reduce heat to a simmer and place a lid on the pot. Cook until berries are soft, about 1 hour.
While beans and Kamut Berries are cooking, mix vinaigrette ingredients together in a large bowl. Chop veggies and place in the bowl.
Drain beans and berries and rinse in cold water. Measure out 2 cups of both the beans and the berries and add them to the other ingredients in the bowl. Blend together all ingredients with vinaigrette and chill for a few hours or overnight. Serves 10.
*Any whole grain or combination of grains can be used instead of the Kamut Berries, such as Whole Oat Groats, Hull-less Whole Barley, Wheat Berries, Long Grain Brown Rice or Spelt Berries.
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