French Beans (Flageolet, Dried)

French Beans (Flageolet): Nutrition and Complete Guide

The term "French beans" in the context of dried pulses refers primarily to the flageolet bean — a small, pale green to white, kidney-shaped bean that is harvested before full maturity and dried, giving it a distinctive delicate flavour and green-tinged colour. Flageolet beans are considered one of the most refined dried pulses in French gastronomy, the classic accompaniment to roast leg of lamb in French cooking — their delicate, creamy character complementing the richness of the meat without competition. They are also used in cassoulet and other long-braised preparations in the Languedoc and Provence regions. In everyday British usage, "French beans" or "French-style beans" can also refer to haricot-type beans more generally. The fibre content recorded here — 25.2 g per 100 g dry — is among the highest of any pulse.

Nutritional Value and Cooking

Dried French beans (flageolet type) provide 343 kcal and 18.8 g of protein per 100 g, with 60.4 g of carbohydrates and 25.2 g of fibre. They provide excellent folate, thiamine, iron, manganese, phosphorus, and potassium. Cooked: approximately 115 kcal and 7.5 g protein per 100 g. Soak overnight, simmer forty to sixty minutes until just tender but still holding their shape. For the classic French preparation with lamb: simmer flageolets in aromatic stock, then dress with parsley and a little of the lamb's cooking juices. Their delicate flavour suits light preparations — do not overwhelm with strong spices.