I joined an heirloom bean CSA this winter, so I've been busy coming up with bean recipes. These green flageolet have a delicate flavor that works well in salads. One could also use small white kidney beans. I usually cook 2 cups of dried beans and reserve them for multiple uses (these fennel infused beans are also delicious in a tunafish salad). A note on cooking dried beans: I've had good results with cooking them, without any pre-soaking, on low in a slow cooker. This allows the beans to gently plump and soften. Cooked on the stovetop, they will require less time and more water. - Fairmount_market

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