{"product_id":"rancho-gordo-cassoulet-beans","title":"Rancho Gordo Cassoulet Beans","description":"\u003cmeta charset=\"utf-8\"\u003e\n\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\u003cspan\u003e \u003c\/span\u003e\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\u003cspan\u003e \u003c\/span\u003e\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\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ranchogordo.com\/collections\/books-and-publications\/products\/cassoulet-a-french-obsession\"\u003eCassoulet, A French Obsession\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eby 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\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebouquet garni\u003c\/em\u003e\u003cspan\u003e \u003c\/span\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\n\u003cp\u003eRecipes and more information on\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ranchogordo.com\/search?q=cassoulet\"\u003eCassoulet (Tarbais) Bean at Rancho Gordo\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eLatin name:\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhaseolus vulgaris\u003cbr\u003e\u003c\/em\u003eCountry of production: USA\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Rancho Gordo","offers":[{"title":"Default Title","offer_id":37302535553191,"sku":"713757955102","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0399\/8223\/5815\/files\/Rancho-Gordo-Rancho-Gordo-Cassoulet-Beans.jpg?v=1740307940","url":"https:\/\/popovermt.com\/products\/rancho-gordo-cassoulet-beans","provider":"Popover Kitchen Supply, formerly Zest","version":"1.0","type":"link"}