The Shop

Today in the Shop

by:
January 22, 2010
6 Comments

Each weekday, we add something new -- and great -- to the shop.

Today: Flageolet Beans at Rancho Gordo

 

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See what other Food52 readers are saying.

  • dymnyno
    dymnyno
  • ryanm
    ryanm
  • Gale
    Gale
  • AntoniaJames
    AntoniaJames
  • lastnightsdinner
    lastnightsdinner
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6 Comments

dymnyno
dymnyno January 24, 2010
They make great soup...great flavor.
 
ryanm
ryanm January 23, 2010
Dymnyno, how do you prepare the Yellow Woman beans? I bought some the other day and am now trying to figure out what to do with them.
 
Gale
Gale January 23, 2010
As a longtime fan of Rancho Gordo and Steve Sando (great and useful cookbook, too) I am so glad to see this. The Mexican vanilla and oregano on the RG website are terrific as well. Try something and you won't be disappointed. Flageolets go really well with just about any roast or braised lamb or mutton. Thyme is a great herb addition.
 
AntoniaJames
AntoniaJames January 22, 2010
Would love to see some recipes for flageolets . . .they seem very delicate. I've never used them, but would if I had some idea of what flavors work well with them.
 
lastnightsdinner
lastnightsdinner January 22, 2010
There's a wonderful recipe for a flageolet gratin in Sunday Suppers at Lucques. We use them in cassoulet, too.
 
dymnyno
dymnyno January 22, 2010
I buy Rancho Gordo beans all the time...especially love Yellow Eye Beans (incredible flavor) and Rio Zapa, Yellow Woman beans, too...even popcorn!