Flageolet Bean Question
I'm making a recipe (James Peterson Pork and Bean) that calls for cannellini, great northern, tongues of fire, or navy beans. I stumbled on Flageolet beans in Whole Foods, and was wondering (1) if they were a good substitute, (2) whether they are an improvement in this type of dish over the other types of beans and (3) if there are any cooking changes. Any help appreciated. Thanks.
I love all the beans you mentioned... and in particular, love Flageolet beans. I was turned onto them by one of the cookbooks of the month, Suzanne Goin's 'Sunday Suppers at Lucques', in which there is a simple, healthy and amazingly good flageolet gratin. I think you would be well served by the substitution. They are very similar to cannellini or great northern, just a little smaller.
I have used flageolet beans, great northern, and navy beans in cassoulet and have not noticed any difference at all (well, except that the flageolet's cost 5 times as much!).