Epigrain Dried Green Flageolet Beans – 1Kg (2.2 Lb) | The “Caviar of Beans”, Classic French Cuisine, Perfect With Lamb

Description

Prized by many cooks, the Inexperienced Flageolet bean is typically known as the “caviar” of beans. A small oval bean with a lovely spring inexperienced hue and a fragile, wealthy, buttery flavour when cooked with a touch of grass. Its skinny outer pores and skin means no pre-soaking is required and it cooks tender in below 2 hours with a clean, creamy texture that’s low in starch. Flageolets are a typical garnish for conventional French dishes together with roast or braised lamb and could be present in French Cassoulet. Their tenderness makes them splendid to be used in bean salads.



Devoted to supplying solely the highest quality wholesale substances, our ardour for healthful grains and legumes is clear within the healthful flavour and texture of all of our merchandise. Our dedication to high quality is unsurpassed within the business, and whether or not looking for conventional grains or creating a singular mix all our personal, the Epigrain line has all of it. With a long time of expertise sourcing solely the best grains, you could be 100% assured that each Epigrain ingredient is the best high quality. With a wide array of nutritious substances, creating fantastically introduced dishes is extra handy than ever. —
Package deal Dimensions ‏ : ‎ 9.69 x 4.96 x 1.89 inches; 2.2 Kilos
UPC ‏ : ‎ 066958002565
Producer ‏ : ‎ Epigrain
ASIN ‏ : ‎ B0895WG5J5

A FRENCH CLASSIC – Flageolet beans are small, creamy, pale inexperienced beans with tender pores and skin and a tremendous, delicate flavour a lot prized in France. They’re really small, younger haricot beans which have been harvested and dried earlier than they’re absolutely ripe.
PREMIUM QUALITY – Prized by many cooks, the Inexperienced Flageolet bean is typically known as the “caviar” of beans. A small oval bean with a lovely spring inexperienced hue and a fragile, wealthy, buttery flavour when cooked with a touch of grass.
HOW TO PREPARE – Their skinny outer pores and skin means pre-soaking is just not required, nevertheless it does permit for the beans to cook dinner extra rapidly and evenly. We advocate placing the beans in a big pot and canopy with cool water by 3 inches. Carry to a boil and boil for two minutes. Take away from warmth, cowl, and let sit for 1 hour. Drain & rinse, then season or carry to a simmer and cook dinner for about half-hour or till tender.
TRADITIONAL FRENCH GARNISH – Flageolets are a typical garnish for conventional French dishes together with roast or braised lamb and could be present in French Cassoulet. Their tenderness makes them splendid to be used in bean salads.
OTHER USES – Cooks tender with a clean, creamy texture that’s low in starch. Pairs completely with most lamb dishes, could be mixed with varied herbs to reinforce flavour, or just to extend the dietary worth of your subsequent dinner.