The French name stuck, but these lovely beans developed centuries ago in South America.
Very fast cooking, they change the appearance and break down to almost puree – the flavor is spectacular and creamy – very delicate. Long used by great cooks for French and Mediterranean styles of cooking for the flavor and in health care for the ease of eating and digestion while bringing that amazing flavor and all that protein and fiber.
Super with lamb and wild game and can be blended with wild California rice for a wonderful side dish.
Compare the price to that from France or fancy food stores and you will say – Ooh, La La!”