Small, creamy, pale green beans with tender skin and a fine, delicate flavour, these are much prized in France. They are actually small, young haricot beans that have been harvested and dried before they are fully ripe. Use them in tomato-based and meat stews, in mixed bean salads or tossed in butter to accompany roast lamb or veal.
Lamb and flageolet bean stew
Greengrocers' hotpot
Bruno Loubet’s bean and vegetable chilli
Hearty chicken and chorizo broth
Porcini nut patties
Fresh flageolets are found in France in August and September. These are newly picked but semi-dried on the plant. Just cook them in very little water over a low heat for a short time.
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