Get to know
Flageolet
Overview
Tasting notes: Vegetal • Buttery • Firm
Grown by: Mike Heath and Álvaro Peralta, Magic Valley, Idaho
Harvested: October 2023
Practices: Organic for 3+ decades, boosts biodiversity, supports healthy watersheds
Why we chose it
These petite, mint-hued beans are perfect in every way: they’re creamy, fresh-tasting, and hold their shape when cooked. (They also make us feel fancy because really, anything of French origin does!) There’s no better way to ring in spring!
The sourcing backstory
Back in 2021, we imported Flageolet seed from France and tried planting it in Wyoming, but an early-season freeze wiped out the crop. Two years later, we tried our hand again after partnering with an incredible organic farm in Southern Idaho. Mike and Álvaro specialize in growing Flageolet, which means they’re experts at the process that gives these beans their color – harvesting the beans early, before they’re fully dry.
Get cookin'
Cook beans according to our step-by-step cooking guide, then plate the beans as they are, use them in a recipe, or go off-script and create something new.
Broth notes:
Light-bodied, delicate, fresh
Suggested produce pairings:
Fennel, parsley, lemon
Bonus tips:
- Sub water for homemade chicken stock for extra indulgence
- Add a small Parm rind for an extra kick
PB recipe picks:
- Beans au gratin
- Chicken and bean Basquaise
- Pasta alla Genovese with Flageolet
- Bean and radish salad with tarragon
Head to the PB Blog for more recipes to celebrate Flageolet!
Cooking resources
Bean cooking guide
Bean tasting card
Bean & wine pairing guide
