Is it marketing or is it history? Some would argue that a cassoulet isn’t a cassoulet without Tarbais beans. There are many more interesting arguments to be had, but we think once you taste these Cassoulet bean, you’ll agree that it’s a great bean! West Coast–grown from classic French Tarbais seed stock, this most famous bean for a traditional cassoulet is also versatile enough to become an everyday favorite. Large, white and super-creamy, our Cassoulet Bean is ideally suited to the slow-cooked goodness of a cassoulet. All the various meats and seasonings mingle with the mild but sturdy beans and with a little effort, you have one of the classic dishes of southwest France.
Suggestions: Cassoulet, salads, pot beans, casseroles, soups, pasta e fagioli, baked beans, dips
To cook these beans as they would in France, simmer with carrot, onion, garlic, peppercorns, and a bouquet garni (bay leaves, celery leaves, fresh parsley, and/or fresh thyme tied with string or placed in a cheesecloth bag). For an extra-rich broth, throw in a thick slice of pancetta or a ham hock.
Latin name: Phaseolus vulgaris
Country of production: USA