Also known as fayot or chevrier vert beans, these small, oval, pale green dried beans are a variety of haricot beans harvested whilst they are young and tender. They are also found in a number of other colours, such as white (flagolet blanc), red (rouge), black (noir) or yellow (jaune).
They are traditionally used in France as an accompaniment to roast leg of lamb, but their subtle flavour means that they may also be served with other hot meats and firm-fleshed fish such as monkfish.
Flageolets must be soaked for at least 5 hours and boiled for 60-75 minutes before they are tender enough to eat.
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