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Rancho Gordo cooked Cassoulet topped with thyme
Cassoulet beans with clams with diced tomatoes-Rancho Gordo, Heirloom beans.

Cassoulet (Tarbais) Bean


$ 7.50
Title

Free shipping on orders $50+

Description
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. 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 on the West Coast. Out of respect for the French farmers and terroir, we're calling the bean Cassoulet bean.

 

Cooking Suggestions

Cassoulet, casseroles, soups, pasta e fagioli, baked beans, dips

From the Rancho Gordo Kitchen

You can follow the classic rules for cassoulet (and we recommend Paula Wolfert's glorious The Cooking of Southwest France : Recipes from France's Magnificent Rustic Cuisine), 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. They are sturdy enough to hold up to long, slow baking, making them ideal for baked dishes beyond cassoulet. Don't forget them for seasonal vegetable soups and bean purees.

Cooking Instructions

Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.

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.

Similar to

Ayocote Blanco, Royal Corona, Large White Lima

Latin name

Phaseolus vulgaris

Country of origin

USA

"Two decades after Steve Sando started Rancho Gordo in Napa, the cult hit company has changed the way Bay Area restaurants and diners treat the humble bean."

Elena Kadvany

San Francisco Chronicle

Cassoulet (Tarbais) Bean

$ 7.50
Shipping Details

Free Shipping on each order $50 and over

FedEx Ground shipments, and one shipping location per order.

For orders less than $50: 
Our flat-fee shipping charges via FedEx Ground is $11 (regardless of weight)
One pound or One Thousand pounds, it's the same price. 

Our flat-fee shipping charge via US Postal Service is as follows:
$11 each 15 pounds
All shipments to Hawaii, Alaska, P.O. boxes, and APO/FPO/DPO addresses must go via USPS.

I just placed my order. When will I get my shipment?

It normally takes us 1 to 3 business days to process orders. If we are experiencing further shipping delays, we will add a note to the checkout page with further information.

We process and ship orders from Northern California Monday through Friday, via FedEx or US Postal Service. A shipment can take from 2 to 5 working days to be delivered after it leaves our warehouse, depending on where you live and what shipping service you selected. Please call us (707/259-1935) to arrange for faster shipping if you need your order to arrive sooner. 

Express Shipping?

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The Rancho Gordo Story

You Can Blame it All on the Dutch

I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.

My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country. 

All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.

You can read more about the Rancho Gordo story here.

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