Flageolet Green Dry - 5 kg Epigrain
Prized by many chefs, the Green Flageolet bean is sometimes called the "caviar" of beans. A small oval bean with a pleasing spring green hue and a delicate, rich, buttery flavour when cooked with a hint of grass. Its thin outer skin means no pre-soaking is required and it cooks tender in an hour with a smooth, creamy texture that’s low in starch. Flageolets are a common garnish for traditional French dishes including roast or braised lamb and can be found in French Cassoulet. Their tenderness makes them ideal for use in bean salads.
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Cooking Instructions: Soak beans overnight in cold water. Place beans in a pot and cover with water by 2 inches. Bring to a boil, then reduce to heat and simmer for 30 minutes or until tender. Drain and serve.