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"A creamy, mild bean, traditionally loved in cassoulet-type dishes, but we love them 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.A lot of people ask us for white kidney beans or navy beans, neither of which we grow (ZZzzzzz......). Try subbing these and you'll see what all the fuss is about with heirloom varieties. A perennial bestseller for us and clearly a staff favorite."
Latin name: Phaseolus vulgarisCountry of production: USA1# bag
I fell in love with Rancho Gordo beans when I was gifted several bags years ago. When we decided to broaden the Herbivore Pantry, I immediately requested information from Rancho Gordo. I hope you love these as much as I do! - Michelle