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 (flăj′ə-lĕt′, -lā′)
A small flutelike instrument with a cylindrical mouthpiece, four finger holes, and two thumbholes.

[French, diminutive of Old French flajol, flute, from Vulgar Latin *flābeolum, possibly alteration of Latin flābellum, diminutive of flābrum, gust of wind, from flāre, to blow; see bhlē- in Indo-European roots.]


(Instruments) a high-pitched musical instrument of the recorder family having six or eight finger holes
[C17: from French, modification of Old French flajolet a little flute, from flajol flute, from Vulgar Latin flabeolum (unattested), from Latin flāre to blow]


(ˈflædʒəˌleɪ) or

flageolet bean

1. (Cookery) the pale green immature seed of a haricot bean, cooked and eaten as a vegetable
2. (Plants) the pale green immature seed of a haricot bean, cooked and eaten as a vegetable
[C19: from French fageolet, from Latin phaseolus bean; perhaps influenced by flageolet1]


(ˌflædʒ əˈlɛt, -ˈleɪ)

a small end-blown flute that has four finger holes in front and two in the rear.
[1650–60; < French]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.flageolet - a French bean variety with light-colored seeds; usually dried
common bean - any of numerous beans eaten either fresh or dried
2.flageolet - a small fipple flute with four finger holes and two thumb holesflageolet - a small fipple flute with four finger holes and two thumb holes
fipple flute, fipple pipe, vertical flute, recorder - a tubular wind instrument with 8 finger holes and a fipple mouthpiece
tabor pipe - a small fipple flute that is played with the left hand while the right hand is free to beat a tabor


[ˌflædʒəˈlet] Nflageolet m flauta dulce de seis u ocho agujeros
References in periodicals archive ?
FLAGEOLET BEAN AND ROASTED VEGETABLE SALAD (Makes 4 servings) 1 eggplant, trimmed 1 seed bell pepper, halved, cored, and seeded 1 yellow bell pepper, halved, cored, and seeded 1 zucchini, trimmed 4 garlic cloves, peeled but left whole 1/2 cup extra virgin olive oil 1 teaspoon coarse sea salt 2 1/2 cups cooked flageolet or navy beans 1/4 cup chopped mixed herbs (such as parsley, oregano and mint) 3/4 cup vinaigrette dressing Pepper Mint leaves, to garnish Cut all vegetables into strips and place in roasting pan.
Stephen Jackson's Confit Lamb &Flageolet Bean Stew For the lamb: One shoulder of lamb, on the bone, about 11/2 -2 kg Extra-Virgin olive oil 2 tsp dried Herbes de Provence 1 head of garlic 150ml dry white wine A little dark honey Maldon salt & fresh black pepper For the flageolet bean stew: 400g dried flageolet beans A little extra-virgin olive oil 2 onions, finely diced 1 large carrot, finely diced 2 sticks celery, finely diced 1 bulb fennel, finely diced 2 cloves garlic, minced 6 ripe baby plum tomatoes, chopped (I used the wonderful Tomkin variety) A bunch of fresh thyme Approx 500ml strong lamb or chicken stock Maldon salt & fresh black pepper Method: A day in advance, rub the lamb with olive oil and coat with the dried herbs.
Happily, the chef had managed to mould it into a boater hat shape with the flageolet bean mixture as the smaller round sitting on top of the other vegetables.
Salmon comes roasted with a broiled almond crust, pak choy, lemon grass and coconut juice, stuffed pig's trotter has mushrooms and flageolet bean puree.
1 tbsp rapeseed oil 1 large onion, finely chopped 2 garlic cloves, crushed 2 tsp ground cumin 11/2 tsp sweet smoked paprika 1 tsp mild chilli powder (optional) 2 carrots, diced 2 sticks celery, diced 1 courgette, diced 1 red pepper, diced 400g lean beef mince 3 x 400g cans chopped tomatoes 1 beef stock cube 1 tbsp tomato puree 1 x 400g can green lentils, drained and rinsed 1 x 400g can flageolet beans, drained and rinsed A selection of the following to serve: rice or tacos, soured cream, grated cheese and some sliced avocado
700g home-cooked flageolets, or 3 x 400g cans flageolet beans, rinsed
Pot roasts, especially, are great at this time of year - we like to do a lovely slow-cooked leg of lamb with flageolet beans and the last of the greenhouse tomatoes, for instance.
For mains, we had duck leg confit with a cassoulet of Toulouse sausage, smoked bacon, flageolet beans and plum tomatoes, and a rib eye steak.
* Beans: Black beans, black-eyed peas, butter beans, cannellini beans, fava beans, broad beans, flageolet beans, garbanzo beans (chickpeas), great northern beans, kidney beans, lentils, navy beans, pinto beans, red beans, and split peas