Originally a New World bean, Flageolets are ultra-creamy and dense and it stays whole despite a little rough treatment when being cooked. It makes an excellent traditional cassoulet, but holds its own when served alone, prepared with a simple mirepoix or light stock. Also excels as a salad bean, adding an unexpected creamy texture to your savory mix. Suggestions: Cassoulet, salad, pot bean, puree, curry. Classic with lamb or fish. Net Wt. 16 oz.