These small pale green flageolet beans are grown in the Arpajon region, in Brittany, and in central France. Flageolets are harvested in August and September before they have matured.
To cook, soak the flageolets beans in cold water (at room temperature) for 12-16 hours. Drain and rinse the beans. Bring to a boil, then lower the heat, cover, and let gently simmer for about 1 hour, until the beans are tender.