Beans, French Flageolet

Origin: Idaho

Pronounced “fla-zhuh-LAY”

These tender, pale green kidney-shaped beans (often called the “caviar of beans”) are a cherished heirloom variety especially popular in French cuisine. Grown domestically and prized for their delicate flavor and creamy texture, they hold their shape and subtle color beautifully when cooked.

Perfect for elegant side dishes, soups, or grain bowls. Their mild flavor pairs well with herbs, olive oil, or roasted vegetables.

To Cook: Soak overnight. Rinse, then simmer in fresh water or unsalted broth (3:1 liquid to beans) for about 20–30 minutes, partially covered. Skim off any foam and check for tenderness as they cook.

Best By: February 27, 2027