(P. vulgaris) On brisk Fall evenings in November, we begin to share meals with friends that we have since learned are fit for nobility! A small pot of simmering Flageolet beans, a sprinkling of sage and salt, and a generous helping of good olive oil topped with freshly picked and sautéed Chanterelles, crispy French shallots, and a squeeze of lemon heaped on a warmed baguette (or those sourdough loaves you've all learned to make!). The perfect sensory end to a busy harvest season. The Flageolet, a close relative of the Hungarian rice bean, which was grown on private estates to feed the European nobility during the winter months, was introduced for the International Paris Exposition in 1878 by French gardener, Chevrier of Bretigny.
The shelled beans can be eaten (and celebrated!) in their semi-dry stage as a shelly bean, and when they are fully dry. Reserved, as William Woys Weaver so aptly states, for elegant and sophisticated cooking (think cassoulet, crostini, risotto...), Flageolets are intensely creamy, hold their shape when cooked, and cook quickly. But, don't let that stop you from eating them on toast or by the spoonful! The plants themselves are compact and loaded with slender, long green pods (8-10 seeds/pod) that remain a light green even when fully dry. The seeds are a mix of light green and off-white and generally cook up cream-colored. As you may have sensed from our exuberant and lengthy description, these beans are a celebration unto themselves.
Delicious and easy as "BOB" (beans on bread, a staple in our world): simply simmer (shelly or dried) in salted water until soft, quickly pan-fry with fresh sage, thyme (or rosemary), a little garlic, and lots of olive oil! Adding fresh tomato chunks at the very end will add to your delight! Adding roasted tomatoes to the top...!!!
Try This!: FLAGEOLET BEANS WITH LEMON DRESSING
75-80 days. UO

Packet: 1oz (~120 seeds)

[split]

Growing Info

SOWING:

Direct seed after the last frost date when the soil has warmed.

Note: Beans prefer well-drained, warm soil.

PLANTING DEPTH:

SPACING:

3-5" between plants with 12-24" between rows*

*Pole beans require 5+' between rows.

EMERGENCE:

5-10 days @ soil temp 65-90F

LIGHT:

Full sun to part shade

FERTILITY:

Light to Moderate. Beans can produce their own usable nitrogen from atmospheric nitrogen through a symbiotic relationship with bacteria that colonize specialized nodules in their roots. Too much soil fertility can cause excessive vegetative growth at the expense of pod set and maturity.
Beans prefer well-drained warm soil with a pH between 6.0-7.0.

ADDITIONAL NOTES:

Beans prefer warm soils and may rot at lower temperatures. This is particularly true for white-seeded varieties. You love beans. Patience.

It can be quite beneficial to mix bean seeds with commercially available bacterial "inoculants" to encourage the beneficial symbiotic relationship in the growing plant's root nodules, especially if growing on ground that hasn't been planted with beans before. This can increase yields and improve plant health.

Avoid picking/weeding beans when the plants are wet. This will help prevent the spread of disease.

Provide a trellis for pole beans.

White-seeded varieties are more susceptible to rot when seeded in cool, wet, early-season conditions.

Sow Snap Beans every few weeks for continued harvests.

Harvest dry beans when the pods are brown and dry.

Bean, Bush Dry, 'Flageolet Vert'