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Heirloom Beans - Very popular in French cooking.
- Excellent source of fiber and a good of iron.
- Certified Kosher by Blue Ribbon Kosher. See the North Bay Kosher List.
- Not for sprouting.
Common uses: Flageolet beans are great in soups, salads and vegetarian dishes.
Packaging: Bagged selections are in resealable poly bags. Bulk box orders use sealed plastic bag inside sturdy cardboard box.
A popular gift item: Use our multiple-address and gifts-messaging features to send these unique heirloom beans to friends and family.
Family devoured themReview by SusanBI had never tried these before but I had a family member coming for Christmas Dinner who was now vegan due to RA. I only prepared half a pound assuming that few family members beside the vegan would be interested since there were so many other (favorite) choices available. Boy was I wrong! I had to chase the kids off so that the vegan could get his share! I am buying more and plan to keep flageolet beans in my pantry from now on.
Delicious and creamyReview by BJI purchased these beans to make Ina Garten's recipe, and they were perfect! They were so creamy and such a delicious, mild flavor.
Delicious!Review by Texas TillyThese are wonderful beans, very nice cooked with some finely chopped onion, garlic, shredded carrot, rosemary and savory, a little chicken stock and served with lamb chops! Lovely flavor, cooked to still slightly firm stage.
Easy to Prepare — a little makes a lot
- First, sort beans for any foreign matter and then rinse. Some cooks like to do a preliminary soak by soaking beans in water overnight or for at least 8 hours.
- After optional soaking drain and rinse beans.
- Next, place beans in a pot, cover with sufficient water, and bring to a slow boil. Reduce heat and simmer until tender, adding water as needed. Simmer time will vary depending on soak time and size of bean.
- Alternatively, some cooks prefer to use crock pot techniques.
- Note: As with any supply of dry natural beans, this product may contain small pebbles, so please remember to sort your beans first.
Yield — 1 cup weighs about 1/2 pound. 2 cups of dry beans equals about 4-5 cups cooked beans.
Storage — Best if used within 24 months. Store tightly sealed in a dry location away from sunlight.
Serv.Size 1/4 cup dry
Fat Cal. 0
*Percent Values (DV) are based on a 2,000 Calorie diet.
|Total Fat 0g||0%||Total Carb. 21g||7%|
|Sat. Fat 0g||0%||Fiber 9g||36%|
|Trans. Fat 0g||Sugars 1g|
|Cholest. 0mg||0%||Protein 9g|
|Vitamin A 0% • Vitamin C 2% • Calcium 6% • Iron 15%|
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