Hi Home Cooks,
I know Steve @ranchogordo wouldn’t post this on FTC; too much like advertising. But I occasionally receive a newsletter and thought it would be okay to share.
Rancho Gordo News from Steve Sando: It’s Flageolet Season
"A Love Affair with Flageolet
I remember at first thinking Flageolet were rather bland but I’ve come to realize that they’re mild. They love to suck up whatever flavors you throw their way, so be creative and be bold. This bean has your back!
I asked Cassoulet: A French Obsession author Kate Hill about using Flageolet in cassoulet, as we were told to do many years ago. She winced. It’s not a good idea apparently and I apologize to you if you were one of the many people receiving bad advice from me. She does love them, just not in a cassoulet. Because they are mild and delicate, Kate loves to doll them up with a lemony vinaigrette. Another time, she told me she loves to toss them in duck fat, which seems odd maybe until you think of potatoes. Warm duck fat, well-seasoned Flageolet and a handful of chopped flat-leaf parsley. I can tell you what I’m doing for dinner tonight.
I like best to match them with a rich tomato sauce and my recipe is available in the newsletter. You may have a stick of hard cinnamon on hand and be tempted to try this but please don’t unless you have canela (soft cinnamon). Tomatoes with canela are rich and warm. The hard stuff has a harsher, brash flavor that works better for cinnamon buns than savory sauces. If you have leftover sauce, you can thin it out with some broth and make a soup or poach an egg.
Flageolet and lamb is a classic combination but for now, we’re going vegan with our tomato pairing recipe."
Sounds good to me (TheCookie).
Here’s the website if you’re an heirloom bean lover. They have recipes and even Bean Events
Happy Heirloom Bean Eating!