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FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323

FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323
Cassoulet (Tarbais) Bean - Rancho Gordo
Cassoulet (Tarbais) Bean - Rancho Gordo
Cassoulet (Tarbais) Bean - Rancho Gordo
4.8
(38 ratings)

Cassoulet (Tarbais) Bean

$ 7.50
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Free shipping on orders $50+

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

CUSTOMER REVIEWS

4.8

38 Reviews

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92%
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Xochitl Gonzalez

Excellent cassoulet

Used these beans in my first ever cassoulet. It was a two day event! They cooked for 9-10 hours. The cassoulet was/is phenomenal! We will be eating it for a few more days as leftover, but no complaining here. Will be ordering more beans for my next cassoulet.

Used this recipe

https://www.saveur.com/article/Recipes/Cassoulet

Review on 17/03/2019

Jackie

Wonderful beans!

I soaked a full pound of these overnight and cooked them the next day. After bringing them to a boil, they surprised me by cooking completely with just 30 minutes of simmering. I used half (3 cups cooked) for this vegan cassloulet recipe (https://holycowvegan.net/vegan-cassoulet/) and plan to use the other half for a tomato rice soup that I usually make with boring old navy beans. The cassoulet beans are larger than navy beans and overall more hearty. Very tasty and filling in my cassoulet! As o...More

Review on 19/12/2019

John Preston

Maybe I got an old batch...

First I must say I love every other Rancho Gordo product I've tried. These, however, were a big disappointment. I soaked them six hours, kept them in soak water, added herbs and cooked 30 minutes high pressure in an instant pot using natural release. The beans were not done. I did another 10 minutes high pressure, natural release and most were done. I simmered another 30 minutes: some were creamy others hard. I do not recommend the Cassoulet beans.

Review on 09/01/2020

Teresa DeCrescenzo

Best cassoulet ever!

I've been fixing cassoulet for decades, varying my recipe choices, sometimes combining features from one recipe with things I like from another recipe. At the risk of being immodest, I've been featured in the Los Angeles Times as one of L.A.'s "great home cooks." Cooking is my passion. This cassoulet was for a friend's birthday, scheduled for the day after the stay-at-home order was lifted - a day for celebration (and a small gathering of only four people). I chose the classic approach to the ...More

Review on 01/06/2020

Alex S.

Creamy Bean

After a few bean failures (not this one), I re-read Steve’s and other SouthWest residents’ storage instructions. After living in AZ for a few years, it was an AhHa moment!
I bought Ball canning jars and the rest was history as they say. Do yourself a favor and transfer your beans to a sealed jar.

Review on 25/08/2020

Cassoulet (Tarbais) Bean

$ 7.50
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Free Shipping on each order $50 and over

FedEx Ground shipments, and one shipping location per order.

For orders less than $50: 
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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. 

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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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