These kidney beans (aka flageolets) stand out by their pale green color and their delicate taste. Use them as a side dish to meat (lamb in particular) or fish, or in salads and soups. See our recipes. Green flageolets are harvested in August and September, before they have matured. They were first obtained by the grower Gabriel Chevrier in the 19th century.
Sabarot, based in the volcanic region of Massif Central, has been a renowned producer of pulses and dry vegetables for more than a century.
500 grams / 17.5 oz
