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Post by woodchuck on Feb 16, 2011 13:19:39 GMT -5
Desperately seeking French Tarbais Bean seeds.
Anyone?
Thanks!!!
~Woodchuck
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Post by castanea on Feb 16, 2011 16:40:39 GMT -5
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Post by raymondo on Feb 17, 2011 6:26:58 GMT -5
Interesting that that site says that Tarbais beans are the ones traditionally used for Cassoulet. I've read the same thing about several other white French bean varieties. Yet others say that flageolet type beans are the traditional Cassoulet bean. I suspect every French cook has their own favourite bean for Cassoulet.
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bertiefox
gardener
There's always tomorrow!
Posts: 236
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Post by bertiefox on Feb 19, 2011 6:22:27 GMT -5
Just bought a dwarf variety called Hidalgo which the seed company swears is the 'true' cassoulet bean! We shall see!
I must admit I prefer the 'true' white bean for Fabada Asturiana which I brought back from Asturias in Spain two years ago. Cost 10 euros a kilo! (Though it crops very late)
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Post by raymondo on Feb 20, 2011 5:33:09 GMT -5
I grew another French bean this season called Coco blanc nain (Dwarf White Coco in English), one of those said to be the 'true' Cassoulet bean.
Aside: I have a bean whose seed is so white it looks bleached. Even the hilum is white. It's called Phénomène blanc, a French name which simply means White Phenomenon.
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Post by blueadzuki on Feb 20, 2011 8:31:14 GMT -5
I've never really bought into the whole "true" cassoulet bean thing, no two people can agree. In my books it akin to the statement (found in a lot of my cookbooks) that La Ratte is the only "true" mashing potato, on the grounds that it was the one Escoffier preferred. Statements like this make me wish the authors would give in and do a full Vatel exit (for those not familiar with cooking history, Vatel was the French chef who fell on his own sword becuse he could not deal with the shame that the Dover sole I was planning to serve for a dinner was a half hour late, due to a storm in the English Channel).
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