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West Coast–grown from classic French Tarbais seed stock. The most famous bean for a traditional cassoulet but versatile enough to become an everyday favorite.
Suggestions: Cassoulet, salads, pot beans, casseroles, soups, pasta e fagioli, baked beans, dips
A casserole of Cassoulet Beans with odds and ends from your refrigerator and larder, topped with good bread crumbs and dotted with butter before a trip to the oven would be a welcome dish on a winter's table.
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.
Made by: Rancho Gordo
Made in: USA
Specifications: 1 lb.
Further Reading: Latin name: Phaseolus vulgaris
Use: Take a look at Rancho Gordo's Basic Bean Cooking for handy cooking and storing tips.