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Flageolet bean (phaseolus vulgaris)

A variety of dried bean - for culinary purposes interchangeable with any other type.

They will need soaking overnight before cooking (if you pour boiling water over them, they can be ready in about three hours). Like all pulses, they must then be boiled for a minimum of ten minutes to remove inherent poisons, and should then be simmered until tender. This will depend on the age of the beans, but two hours is about average. Never add salt until the end of cooking, as it toughens the skins. See 'Bean'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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