|Nutritional value per 100 g (3.5 oz)|
|Energy||1,084 kJ (259 kcal)|
|Dietary fiber||40.4 g|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA Nutrient Database
The flageolet bean is a variety of the common bean (Phaseolus vulgaris) originating from France. The flageolet is picked before full maturity and dried in the shade to retain its green color. The bean is small, light green, and kidney-shaped. The texture is firm and creamy when shelled and cooked. The flageolet bean is commonly grown in the fertile soil of California.
The French still produce these and sell then cooked in tins, but they may not be quite the same as the 19th century small green flavoursome version that so much French cookery uses. In the UK they are generally available in supermarket's own brand range.
A good substitute is the cannellini bean.
Flageolet bean varieties include:
- Chevrier (the original heirloom)
- Stradley, Linda (2016-04-02). "What are Flageolet Beans, Whats Cooking America". What's Cooking America. Retrieved 2018-07-20.