Note: The 2020 crop of Flageolets is smaller than previous years. It's the same bean, but they will look slightly different from what's photographed here.
A creamy, mild bean, traditionally loved with spring lamb or in cassoulet-type dishes, but are best with roasted garlic and tomatoes as a side dish with most anything. We owe a lot to France for developing the Flageolet from what were originally New World beans. It's ultra-creamy and dense and it stays whole despite a little rough treatment when being cooked.
You can use Flageolet in many slow-cooked dishes. They seem like they'd be fragile and fall apart, but they tend to stay whole, despite their delicate flavor and thin skins.
Try subbing flageolets for white kidney beans or navy beans and you'll see what all the fuss is about with heirloom varieties. A perennial bestseller for Rancho Gordo and clearly a staff favorite.
This mild, creamy bean is famous, and rightly so, for teaming with lamb or even fish, but don't let vegetarian options slip by. Roasted tomatoes and garlic mixed with the cooked, super creamy beans, topped with a drizzle of your very best olive oil, sounds like an end-of-summer highlight.
Recipes and more information on Flageolet Bean at Rancho Gordo.