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Flageolet Bean Question

b
BabyLitigator Dec 27, 2008 10:41 AM

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.

  1. paulj Dec 27, 2008 11:15 AM

    http://whatscookingamerica.net/Q-A/Fl...

    1. Tom P Dec 27, 2008 11:20 AM

      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.

      1 Reply
      1. re: Tom P
        r
        rainey Dec 27, 2008 11:43 AM

        Oooo! Could you point at a recipe? I bought some flageolets at the Epicure Imports sale and I'm looking to do right by them.

      2. z
        zamorski Dec 27, 2008 01:44 PM

        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!).

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