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Flageolet Beans are known as the caviar of beans. Flageolet beans are high in complex carbohydrates, protein and fiber and a nutritious and healthy addition to vegetarian diets. The small pale beans have a delicate texture with a light creamy flavor, making them a favorite ingredient in French and Mediterranean cooking. Flageolets beans are most commonly used in soups and stews like as the classic French vegetable and lamb stew, Cassoulet. How to Cook Flageolet Beans Cover one cup of flageolet beans in cold water and bring to a boil. Then turn off the heat and let them soak for 1 hour. Drain and cover them in a pot with at least 2 inches of fresh water. Add Sicilian Extra Virgin Olive Oil, Glace de Poulet Gold Roasted Chicken Stock, and seasonings like bay leaf or a bouquet garni. Bring the beans to a boil, then reduce heat and simmer for 30 minutes or until tender. You can toss flageolet beans with olive oil, rosemary and a bit of fresh lemon juice for a wonderful chilled salad. While flageolet beans are generally paired with lamb in many French recipes, you can also serve them as a side with fish, meat or poultry. *One cup dry yields 2 1/4 cups cooked.

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