Rancho Gordo Flageolet Bean

France deserves credit for refining the Flageolet, transforming it into an ultra-creamy and dense bean that withstands rough treatment during cooking while remaining intact. Its mild and creamy characteristics have earned it a well-deserved reputation, not only as a perfect companion to lamb and fish but also as a fantastic option for vegetarian meals. Imagine the mouthwatering combination of roasted tomatoes and garlic mingling with the cooked, velvety beans, all crowned with a drizzle of your finest olive oil—a true culinary masterpiece, especially during those late summer days.

While the exact origins of the Flageolet are still debated by bean historians, some believe it can be traced back to Oaxaca, Mexico. Nevertheless, it has been carefully bred and perfected in France for generations. The Flageolet beans typically exhibit a lovely mint green color, with some beans closer to white. Achieving a uniform green hue across the entire field is an elusive feat, making a mix of green and white beans perfectly normal. It's important to note that the presence of varying shades does not indicate a difference in quality; when cooked, they all transform into a delightful light tan color.