Flageolet Beans

Rancho Gordo - Flageolet Beans

We owe a lot to France for developing the Flageolet from what were originally beans native to the Americas. It's ultra-creamy and dense and it stays whole despite a little rough treatment when being cooked.

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.