Tarbais bean

Haricot tarbais

What it is

Traditionally grown climbing up maize stalks, which act as living stakes — the two crops were planted together for two centuries. Its skin is unusually fine, so it absorbs the fat of a cassoulet without disintegrating, which is why the dish specifies it.

In the kitchen

Soak twelve hours, then start it in cold water and bring it up slowly. Dropping beans into boiling water splits every skin.

Goes with

Duck fat Garlic Thyme Lard Onion Tomato Bay leaf Carrot

Same species

Ayocote bean Black bean Borlotti bean Cannellini bean Coco de Paimpol Faba asturiana

Also used with

Pork rind Toulouse sausage

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