Enormously popular in France, Flageolets are small, creamy, pale green beans that have a tender skin and a delicate flavour. You can use them in a myriad of dishes, from mixed bean salads, soups and stews, or even tossed in butter to accompany a Sunday roast
D’aucy has been growing and preserving premium quality vegetables in Brittany, France since 1965.
To serve cold: Drain and rinse. Dress with a vinaigrette with a hint of garlic and fresh parsley and serve as a chilled salad.
To serve hot: Drain and keep the brine. In a saucepan, fry a chopped onion, a crushed clove of garlic and sliced carrot. Add the brine from the can and cook for 1 to 3 minutes until reduced. Add the flageolets and re-heat.