Description
Directions
Serving Suggestion
To serve cold: Drain and rinse. Dress with a vinaigrette with a hint of garlic and fresh parsley and serve as a chilled salad.
To serve hot: Drain and keep the brine. In a saucepan, fry a chopped onion, a crushed clove of garlic and sliced carrot. Add the brine from the can and cook for 1 to 3 minutes until reduced. Add the flageolets and re-heat.
Product
Diverse and sustainable agricultural practices are practised to produce quality food which is accessible for are grown in open fields in france, harvested in season and at good maturity. Then it’s put in can on same day to preserve all it’s qualities. Few of recipe recommendations are lamb and flageolet cassolette and quiche broccoli, carrot and chicken.
Ingredients
Flageolet Beans, Water, Salt, Firming Agent: Calcium Chloride
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