A staff favorite~ this creamy heirloom bean is used in French country cuisine as a side dish for lamb and poultry. Their delicate flavor is enhanced by aromatic onions, celery, carrots, garlic, bay leaves and thyme. They're delicious in tomato sauces, too. For French country cooks and Parisian gourmets, Flageolet are a favorite bean. The attractive pale green color and delicate flavor make it a versatile addition to soups, salads and vegetarian dishes. Traditionally, Flageolet is used as an accompaniment to roasted leg of lamb and French cassoulets.