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Tarbais
Beans
Haricot Tarbais is the traditional bean used in France for cassoulet.
This oven braised stew of sausage, meat and beans is traditional
winter fair. These beans come from a small village in the south of
France named Tarbais, although their origin was the New World,
pre-sixteenth century. Haricot Tarbais are a type of pole bean. The
beans are planted at the same time as corn. This enables the corn
stalk to act as the pole for the beans. Once the beans are fully
mature they must be harvested. However, since they are entangled in
corn they must be harvested by hand. This labor-intensive process
happens in early September every year. Tarbais Beans have a very
thin skin and a subtle taste.
Suggested Use:
Cooked Tarbais Beans, tossed with lemon and fresh herbs, is a
delightful companion dish to fish, meat or poultry. This bean is a
classic for French cassoulets of lamb and vegetables.
Imported from France
| 1 lbs. - $ 15.95 |
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| 3 lbs. - $
44.95 |
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| 5 lbs. - $
68.95 |
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| 10 lbs. - $
129.50 |
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Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place
cleaned beans in a bowl of fresh cold water, cover and soak for
3 to 8 hours or overnight at room temperature; drain and rinse
well. Or place beans in a saucepan with water of cover, bring to
a boil, remove from the heat , and soak for 1 1/2 hours, drain
and rinse well. Cook beans by covering with 2" of water,
simmering 1 to 2 hours or until tender depending on size of the
bean.
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