"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.
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, 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 vegetables and seasonings mingle with the mild but sturdy beans and with a little effort, you have one of the classic dishes of southwest France."
"Rather 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 terroir here in California. Tarbais beans were developed by generations of farmers in Tarbes, France. The original seed is a New World bean and most likely originated in Mexico. Out of respect for the French farmers and terroir, we're calling the bean Cassoulet Bean. We think in order to call it Tarbais, it should be grown in southwestern France."
Latin name: Phaseolus vulgaris
Country of Production: USA
I fell in love with Rancho Gordo beans when I was gifted several bags years ago. When we decided to broaden the Herbivore Pantry, I immediately requested information from Rancho Gordo. I hope you love these as much as I do! - Michelle