Flageolet Beans 25 Lb. (1 pcs Case)

Wholesale Flageolet Beans

Our Wholesale Flageolet Beans are a small, light green shell or bush bean originating in France in the 1800's but currently grown in California and Australia. Flageolet beans cook to a dense and creamy texture and hold up well to stirring and other rough treatment. Flageolet do not require soaking and cook relatively quickly, even the dried beans require only a little longer to cook without soaking first. The pod of the Flageolet is inedible. Although the original flageolet beans are a pale green, there are now many varieties in other colors: black, white, red, or yellow. Flageolet beans can be substituted for navy beans, and are commonly used in a French cassoulet, salads, curries and stews. They are also popular served on their own merit with lamb, chicken and fish.Among all groups of food commonly eaten worldwide, no group has a more health-supportive mix of protein-plus-fiber than legumes. Included here, of course, is the amazing protein-plus-fiber content of dried beans. From a single, one-cup serving of dried beans you get nearly 15 grams of fiber (well over half of the Daily Value and the same amount consumed by the average U.S. adult in one entire day of eating) and 15 grams of protein (nearly one third of the Daily Value and equivalent to the amount in 2 ounces of a meat like chicken or a fish like salmon). You won't find this outstanding protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood. The health benefits of legumes are that they support the digestive tract, the blood sugar regulatory system, and the cardiovascular system.Before washing these wholesale flageolet beans, spread them out on a light colored plate or cooking surface to check for, and remove, small stones, debris or damaged beans. After this process, place the beans in a strainer, rinsing them thoroughly under cool running water.To cook beans on your stove-top, combine soaked or dried beans, water, oil or fat, and seasonings in a saucepan or pot of appropriate size. Bring the beans to a boil, reduce the heat, then cover and simmer until beans are tender. This takes 1 to 3 hours, depending on the bean variety. Check the beans occasionally to see if they are covered with the cooking liquid. If there is so much liquid absorption and evaporation that the top of the beans becomes exposed, add very hot tap water to the pot to cover the beans.

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