Cassoulet Beans

West Coast-grown from classic French Tarbais seed stock, these Rancho Gordo beans are the star of a traditional cassoulet, yet versatile enough to become an everyday favorite. 

A casserole of cassoulet beans with odds and ends from your refrigerator and larder, topped with bread crumbs and dotted with butter before a trip to the oven, makes a welcome dish on a winter's table.

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.

Suggested uses:  cassoulet, salads, pot beans, casseroles, soups, pasta e fagioli, baked beans, dips

Take a look at Rancho Gordo's Basic Bean Cooking for handy cooking and storing tips, then check out The Rancho Gordo Heirloom Bean Guide for more information and recipes.