{"id":4829068132489,"title":"Rancho Gordo - Cassoulet (Tarbais) Bean, 1lb","handle":"rancho-gordo-cassoulet-tarbais-bean","description":"\u003ch1\u003eWest Coast–grown from classic French Tarbais seed stock. The most famous bean for a traditional cassoulet but versatile enough to become an everyday favorite. \u003cbr\u003e\u003cbr\u003eSuggestions: Cassoulet, salads, pot beans, casseroles, soups, pasta e fagioli, baked beans, dips\u003c\/h1\u003e\n\u003cp\u003eIs 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, you'll agree that it's a great bean. 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.\u003c\/p\u003e\n\u003cp\u003eRather than suffer French prices, which can run up to $30 a pound when out of season, we took seed from France and produced this bean with our distinct \u003cem\u003eterroir\u003c\/em\u003e\u003cspan\u003e here in California. Tarbais beans were developed by generations of farmers in Tarbes, France. The original seed is a New World bean \u003c\/span\u003e\u003cspan\u003eand most likely originated in Mexico. Out of respect for the French farmers and \u003cem\u003eterroir\u003c\/em\u003e, we're calling the bean Cassoulet Bean. We think in order to call it Tarbais, it should be grown in southwestern France. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eYou can follow the classic rules for cassoulet (and we recommend Paula Wolfert's glorious \u003ca href=\"http:\/\/www.amazon.com\/gp\/product\/076457602X\/ref=as_li_ss_tl?ie=UTF8\u0026amp;camp=1789\u0026amp;creative=390957\u0026amp;creativeASIN=076457602X\u0026amp;linkCode=as2\u0026amp;tag=theunofficethelm\"\u003eThe Cooking of Southwest France : Recipes from France's Magnificent Rustic Cuisine\u003c\/a\u003e or \u003ca href=\"https:\/\/www.ranchogordo.com\/collections\/books-and-publications\/products\/cassoulet-a-french-obsession\"\u003eCassoulet, A French Obsession\u003c\/a\u003e by Kate Hill), or you can experiment and be creative. 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.\u003c\/p\u003e\n\u003cp\u003eTo cook these beans as they would in France, simmer with carrot, onion, garlic, peppercorns, and a \u003cem\u003ebouquet garni\u003c\/em\u003e (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.\u003c\/p\u003e","published_at":"2026-06-17T14:31:02-07:00","created_at":"2020-04-07T12:05:49-07:00","vendor":"Rancho Gordo","type":"Food","tags":["Beans"],"price":975,"price_min":975,"price_max":975,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":33276262383753,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"CASS-12","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Rancho Gordo - Cassoulet (Tarbais) Bean, 1lb","public_title":null,"options":["Default Title"],"price":975,"weight":907,"compare_at_price":null,"inventory_management":"shopify","barcode":"713757955102","requires_selling_plan":false,"selling_plan_allocations":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"images":["\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at12.07.40PM.png?v=1607297906","\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at11.59.59AM.png?v=1607297906","\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at12.08.40PM.png?v=1607297906","\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at12.08.32PM.png?v=1607297906"],"featured_image":"\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at12.07.40PM.png?v=1607297906","options":["Title"],"media":[{"alt":null,"id":7733404696713,"position":1,"preview_image":{"aspect_ratio":0.738,"height":826,"width":610,"src":"\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at12.07.40PM.png?v=1607297906"},"aspect_ratio":0.738,"height":826,"media_type":"image","src":"\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at12.07.40PM.png?v=1607297906","width":610},{"alt":null,"id":7733404729481,"position":2,"preview_image":{"aspect_ratio":1.346,"height":618,"width":832,"src":"\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at11.59.59AM.png?v=1607297906"},"aspect_ratio":1.346,"height":618,"media_type":"image","src":"\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at11.59.59AM.png?v=1607297906","width":832},{"alt":null,"id":7733413871753,"position":3,"preview_image":{"aspect_ratio":1.481,"height":578,"width":856,"src":"\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at12.08.40PM.png?v=1607297906"},"aspect_ratio":1.481,"height":578,"media_type":"image","src":"\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at12.08.40PM.png?v=1607297906","width":856},{"alt":null,"id":7733413937289,"position":4,"preview_image":{"aspect_ratio":1.5,"height":576,"width":864,"src":"\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at12.08.32PM.png?v=1607297906"},"aspect_ratio":1.5,"height":576,"media_type":"image","src":"\/\/ileoni.com\/cdn\/shop\/products\/ScreenShot2020-04-07at12.08.32PM.png?v=1607297906","width":864}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003ch1\u003eWest Coast–grown from classic French Tarbais seed stock. The most famous bean for a traditional cassoulet but versatile enough to become an everyday favorite. \u003cbr\u003e\u003cbr\u003eSuggestions: Cassoulet, salads, pot beans, casseroles, soups, pasta e fagioli, baked beans, dips\u003c\/h1\u003e\n\u003cp\u003eIs 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, you'll agree that it's a great bean. 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.\u003c\/p\u003e\n\u003cp\u003eRather than suffer French prices, which can run up to $30 a pound when out of season, we took seed from France and produced this bean with our distinct \u003cem\u003eterroir\u003c\/em\u003e\u003cspan\u003e here in California. Tarbais beans were developed by generations of farmers in Tarbes, France. The original seed is a New World bean \u003c\/span\u003e\u003cspan\u003eand most likely originated in Mexico. Out of respect for the French farmers and \u003cem\u003eterroir\u003c\/em\u003e, we're calling the bean Cassoulet Bean. We think in order to call it Tarbais, it should be grown in southwestern France. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eYou can follow the classic rules for cassoulet (and we recommend Paula Wolfert's glorious \u003ca href=\"http:\/\/www.amazon.com\/gp\/product\/076457602X\/ref=as_li_ss_tl?ie=UTF8\u0026amp;camp=1789\u0026amp;creative=390957\u0026amp;creativeASIN=076457602X\u0026amp;linkCode=as2\u0026amp;tag=theunofficethelm\"\u003eThe Cooking of Southwest France : Recipes from France's Magnificent Rustic Cuisine\u003c\/a\u003e or \u003ca href=\"https:\/\/www.ranchogordo.com\/collections\/books-and-publications\/products\/cassoulet-a-french-obsession\"\u003eCassoulet, A French Obsession\u003c\/a\u003e by Kate Hill), or you can experiment and be creative. 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.\u003c\/p\u003e\n\u003cp\u003eTo cook these beans as they would in France, simmer with carrot, onion, garlic, peppercorns, and a \u003cem\u003ebouquet garni\u003c\/em\u003e (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.\u003c\/p\u003e"}