Flageolet Beans

Flageolet beans are a variety of the common bean (Phaseolus vulgaris), known for their pale green colour and tender texture. They originate from France and are typically harvested when immature, then dried for preservation. Flageolets are a good source of plant-based protein and fibre.

Flageolet beans are often used in French cuisine, particularly in dishes like cassoulet, and are a popular ingredient in salads, soups, and stews. Their mild flavour and soft texture make them versatile for adding bulk and nutritional value to a wide range of savoury foods. They are not typically added for a specific functional purpose like sweetening or emulsifying.

Flageolet beans are a whole food and not a food additive, so they do not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a source of dietary fibre and plant-based protein, they contribute to a balanced diet. The UK's Eatwell Guide recommends including pulses as part of a healthy eating pattern. There are no known health concerns associated with the consumption of flageolet beans at typical dietary intakes.