Flageolet Bean Relish Recipe - Vegetarian French Cuisine

Flageolet Bean Relish

Flageolet Bean Relish Recipe - Vegetarian French Cuisine
Region / culture: France | Preparation time: 30 minutes | Cooking time: 1 to 1.5 hour | Servings: 4-6 | Vegetarian diet


Flageolet Bean Relish
Flageolet Bean Relish

Flageolet Bean Relish is a delicious and nutritious dish that can be served as a side dish or a light meal. This recipe combines the earthy flavors of flageolet beans with the tangy taste of sherry vinegar and the aromatic notes of fresh thyme and cumin. It is a perfect dish for those looking for a healthy and flavorful option.


Flageolet beans have been a staple in French cuisine for centuries. These small, pale green beans are known for their delicate flavor and creamy texture. In this recipe, the traditional French bean is given a modern twist with the addition of roasted Anaheim peppers and sherry vinegar, creating a unique and delicious relish.


How to prepare

  1. 1. In a large saucepan, place the dried beans in cold water to cover. Cook over medium heat until the beans are tender, for about 1 to 1.5 hours. Drain the beans and place them in a large bowl. If using canned beans, rinse and drain them before placing in the bowl.
  2. 2. Add the onion, garlic, and peppers to the beans in the bowl; mix well. Stir in the vinegar, oil, thyme, and cumin. Season with salt and black pepper to taste. Let it stand for about 30 minutes. Serve at room temperature.


  • Add diced tomatoes or cucumbers for a fresh and colorful twist.
  • Stir in some crumbled feta cheese or grated Parmesan for added richness.
  • Top with chopped fresh herbs, such as parsley or cilantro, for a burst of flavor.

Cooking Tips & Tricks

If using dried flageolet beans, be sure to soak them overnight before cooking to ensure they cook evenly and tender.

- Roasting the Anaheim peppers adds a smoky flavor to the dish. If you don't have Anaheim peppers, you can use roasted red bell peppers as a substitute.

- Adjust the amount of sherry vinegar and olive oil to suit your taste preferences. You can also add a squeeze of lemon juice for extra brightness.

- For a creamier texture, you can mash some of the beans with a fork before mixing in the other ingredients.

Serving Suggestions

Flageolet Bean Relish can be served as a side dish with grilled meats or fish, or as a light meal on its own. It pairs well with crusty bread or a green salad for a complete and satisfying meal.

Cooking Techniques

To cook dried flageolet beans, be sure to soak them overnight before cooking to ensure they cook evenly and tender.

- Roast the Anaheim peppers over an open flame or under the broiler until charred, then peel and seed them before dicing.

Ingredient Substitutions

If you can't find flageolet beans, you can use cannellini beans or navy beans as a substitute.

- Substitute red wine vinegar or balsamic vinegar for the sherry vinegar if needed.

Make Ahead Tips

Flageolet Bean Relish can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Flageolet Bean Relish in a decorative bowl garnished with a sprig of fresh thyme or a drizzle of olive oil for an elegant presentation. You can also serve it in individual ramekins for a more formal presentation.

Pairing Recommendations

Flageolet Bean Relish pairs well with grilled chicken, roasted lamb, or seared fish. It also goes well with a glass of crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers of Flageolet Bean Relish in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stovetop until warmed through.

Nutrition Information

Calories per serving

Each serving of Flageolet Bean Relish contains approximately 200 calories. This makes it a light and nutritious option for a meal or snack.


Each serving of Flageolet Bean Relish contains approximately 25 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are essential for overall health.


Each serving of Flageolet Bean Relish contains approximately 10 grams of fats. The fats in this dish come primarily from the olive oil, which is a heart-healthy source of monounsaturated fats.


Each serving of Flageolet Bean Relish contains approximately 8 grams of proteins. Proteins are essential for building and repairing tissues in the body, making this dish a good source of plant-based protein.

Vitamins and minerals

Flageolet beans are a good source of vitamins and minerals, including iron, magnesium, and folate. These nutrients are important for overall health and well-being.


This recipe is gluten-free and dairy-free, making it suitable for those with food allergies or sensitivities. However, it does contain olive oil, so it may not be suitable for those with olive allergies.


Flageolet Bean Relish is a nutritious and delicious dish that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy option for a balanced diet.


Flageolet Bean Relish is a flavorful and nutritious dish that is easy to make and versatile to serve. With its combination of earthy beans, tangy vinegar, and aromatic spices, it is sure to become a favorite in your recipe collection. Enjoy this dish as a side or a light meal for a healthy and satisfying option.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a rainy afternoon, and I was flipping through an old cookbook that belonged to my great-grandmother. As I turned the pages, a faded piece of paper fell out and landed at my feet. Curious, I picked it up and saw the title "Flageolet Bean Relish" written in elegant script.

I had never heard of flageolet beans before, but the recipe called for them to be cooked with onions, garlic, and herbs, then tossed with a zesty vinaigrette. It sounded delicious, and I knew I had to try making it.

I asked my great-grandmother about the recipe, and she told me that she had learned it from a French chef who had worked at a fancy restaurant in Paris. He had passed it down to her as a token of their friendship, and she had treasured it ever since.

I decided to make the Flageolet Bean Relish for a family gathering that weekend. I carefully followed the instructions, chopping the onions and garlic, sautéing them in olive oil until they were fragrant and golden brown. I added the cooked flageolet beans and let them simmer in the herb-infused broth until they were tender and flavorful.

Finally, I whipped up the vinaigrette, combining vinegar, mustard, honey, and a touch of olive oil. I tossed the beans with the vinaigrette and let the flavors meld together for a few hours before serving.

When I brought the dish to the table, my family was skeptical. They had never heard of flageolet beans before and weren't sure what to expect. But one bite was all it took for them to be hooked. The beans were tender and creamy, the vinaigrette tangy and sweet. It was a perfect balance of flavors, and everyone couldn't get enough.

As we ate, my great-grandmother told us stories of her time in Paris, of the bustling markets and quaint cafes where she had first tasted the Flageolet Bean Relish. It was a dish that brought back memories of a different time and place, and it was a joy to share it with my family.

From that day on, the Flageolet Bean Relish became a staple at our family gatherings. It was a dish that brought us together, a reminder of our shared history and love of good food. And every time I made it, I felt a connection to my great-grandmother and the French chef who had shared his recipe with her.

Over the years, I have added my own twist to the Flageolet Bean Relish, experimenting with different herbs and spices to make it my own. But no matter how many times I make it, the dish always brings back memories of that rainy afternoon when I first discovered the recipe in my great-grandmother's cookbook. It is a dish that has become a part of our family's culinary tradition, a reminder of the power of food to connect us to our past and each other.


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