Flageolet bean

{{Short description|Variety of bean}}

{{Refimprove|date=December 2019}}

{{Infobox_nutritional_value

| name=Flageolet beans, raw

|image=Haricot flageolet nain hâtif à feuille gaufrée Vilmorin-Andrieux 1904.png

| kJ=1084

| protein=30.4 g

| carbs=19.8 g

| sugars=1.0 g

| fat = 6.2 g

| fiber=40.4 g

| sodium_mg = 10

| source_usda=1 }}

The flageolet bean is a variety of the common bean (Phaseolus vulgaris) originating from France. The flageolet is picked before full maturity and dried in the shade to retain its green color. The bean is small, light green, and kidney-shaped. The texture is firm and creamy when shelled and cooked. The flageolet bean is grown in California.{{Cite news|url=https://whatscookingamerica.net/Q-A/FlageoletBeans.htm|title=What are Flageolet Beans, Whats Cooking America|last=Stradley|first=Linda|date=2016-04-02|work=What's Cooking America|access-date=2018-07-20|language=en-US}}

Flageolet bean varieties include:

• Chevrier (the original heirloom)
• Elsa
• Flambeau
• Flamingo