Primary Beans organic Flageolet beans
Primary Beans organic Flageolet beans
Primary Beans Organic Flageolet beans dried
Primary Beans Organic Flageolet beans cooked
Primary Beans Organic Flageolet beans nutrition
Primary Beans Organic Flageolet beans comparison

Flageolet beans (organic)

Vegetal • Buttery • Firm
$9.00
$9.00

Net weight: 1 lb (454 g)

Famously served with lamb and in salads, petite Flageolet beans are a favorite in France and just as fresh-tasting as they look. The color comes from the early harvest, when the beans are just mature.

~16 g of plant protein      •      Complex carbs for sustained energy      •      12-20 grams of fiber      •      Key nutrients (iron, zinc, folate, and more!)      •      ~16 g of plant protein      •      Complex carbs for sustained energy      •      12-20 grams of fiber      •      Key nutrients (iron, zinc, folate, and more!)      •      ~16 g of plant protein      •      Complex carbs for sustained energy      •      12-20 grams of fiber      •      Key nutrients (iron, zinc, folate, and more!)      •      ~16 g of plant protein      •      Complex carbs for sustained energy      •      12-20 grams of fiber      •      Key nutrients (iron, zinc, folate, and more!)      •      ~16 g of plant protein      •      Complex carbs for sustained energy      •      12-20 grams of fiber      •      Key nutrients (iron, zinc, folate, and more!)
Beans with greens and sausage recipe by Primary Beans

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Sourcing notes

Growing region: Magic Valley Idaho, USA
Farm: M&M Heath Farm
Farmer: Mike Heath and Alvaro Peralta

Idaho’s Magic Valley in South Central Idaho is dotted with crops like beans, barley, wheat, potatoes, and corn that thrive in its arid climate, sandy soil, and moderate temperatures. Mike Heath is considered an organic pioneer by his peers (and even featured in Michael Pollan’s Botany of Desire!), relying on complex crop rotations to cultivate healthy and alive soil, beneficial insects for pest control, and compost as natural fertilizer. Today, bean production is largely stewarded by Alvaro, who has been Mike’s right hand for 20+ years.

Bean farm in Minnesota, USA

Sourcing notes

Bean farm in Minnesota, USA

Growing region: Magic Valley Idaho, USA
Farm: M&M Heath Farm
Farmer: Mike Heath and Alvaro Peralta

Idaho’s Magic Valley in South Central Idaho is dotted with crops like beans, barley, wheat, potatoes, and corn that thrive in its arid climate, sandy soil, and moderate temperatures. Mike Heath is considered an organic pioneer by his peers (and even featured in Michael Pollan’s Botany of Desire!), relying on complex crop rotations to cultivate healthy and alive soil, beneficial insects for pest control, and compost as natural fertilizer. Today, bean production is largely stewarded by Alvaro, who has been Mike’s right hand for 20+ years.

Beans with greens and sausage recipe by Primary Beans

Meet us in the kitchen!

From weeknight to date night, quick & easy to low & slow, refreshing salad to comforting stew – we've got you covered.  

browse recipes

Meet us in the kitchen!

Beans with greens and sausage recipe by Primary Beans

From weeknight to date night, quick & easy to low & slow, refreshing salad to comforting stew – we've got you covered.  

browse recipes

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Reviews

Customer Reviews

Based on 7 reviews
86%
(6)
0%
(0)
14%
(1)
0%
(0)
0%
(0)
D
DiAnne Wyner
I’m hooked

I tried the flageolet beans. I cooked them in vegetable broth and a little white vermouth after soaking. They were mellow and creamy.

J
Julie Whitehead
These beans and a veggie soup. . . so good!

I added these to a veggie soup recipe that called for white beans and it was soooooo good! They played off the fresh veggies perfectly! I did a quick boil and a couple hour pre-soak as I didn’t want to mush out my veggies cooking the beans.

J
JPyyyy
When Dried Beans Taste Fresh

Dried beans from the grocery store taste, well… dry. With little or no dependance on soaking, Primary Beans carry through with perfect texture and flavor. Like all foods that are grown and cared for conscientiously, not only can you taste the goodness, I think your body can feel it too. I'll be back for more!

J
JOANN LAVIN
A LITTLE BIT OF FRENCH DELICIOUSNESS!

I PRE--SOAKED THE FLAGOLETS FOR 2 HRS. COOKED THEM IN VEGETABLE BROTH, FRESH ROSEMARY AND THYME SPRIGS, SALT, ONE SMALL WHOLE GARLIC CLOVE (REMOVE AT END) COOK TILL TENDER AND SERVE AS A SIDE, BY THEMSELVES OR MAKE A SOUP BY ADDING MORE BROTH WHEN FLAGOLETS HAVE COOLED. PERFECTLY WONDERFUL ANY WAY YOU SERVE THEM!

M
Mary K Smalley

The French Beans reminded me of Paris.

R
Robin Jeep
Good but to expensive

Hi, I eat organic beans every day. I love your business concept but your beans are too pricey for me to eat every day. I wish you could get your prices down.

All the best!
Robin

Thank you for your feedback - we appreciate you taking the time. So much goes into the production of our beans and we operate on thin margins, but we're continuously working on ways to bring our prices down to make them more accessible for all. We do run promotions periodically and our sets are a great way to save a little.

D
Dean Bean
Flageolet beans

These new crop flageolet beans are the most velvety beans I’ve eaten. Add a pinch of baking soda when cooking, and they become so creamy, it’s like they are skinless beans.
They have a nice, mellow, vegetal flavor, which distinguishes them from other beans. I will make bean salads, and bake in casseroles with fennel bulbs, or artichokes, and any root vegetables. Thanks to Primary Beans for sourcing these freshest, organic, wonderful flageolet beans.