TARBAIS BEANS
| 10# Bag | $143.75 |
TARBAIS BEANS
TARBAIS-10
Description:
Haricot Tarbais are runner beans from the southwest of France in the foothills of the Pyrenees from the area surrounding the small village of Tarbes. Although their origin was the New World, pre-sixteenth century, the Tarbais bean is known as the traditional bean used in France for cassoulet. This rich, oven braised stew of Toulouse sausage, meat and beans is traditional winter fare. Tarbais beans are planted in May then harvested between August and October. Planted the same time as corn, Tarbais beans use the corn as a pole for the runners to climb. Once ripe, the beans are harvested by hand, one pod at a time, a labor-intensive process. Tarbais Beans have a bright white color and are shaped like a cross between a white kidney bean and a lima bean. They have an extremely thin skin and a subtle taste that is both buttery and nutty with a creamy texture. Traditional recipes use Tarbais beans as a base for soufflé, cakes and stews.
Product Description
Haricot Tarbais is the traditional bean used in France for cassoulet. This oven braised stew of sausage, meat and beans is traditional winter fare. These beans come from a small village in the south of France named Tarbais, although their origin was the New World, pre-sixteenth century. Haricot Tarbais are a type of pole bean. The beans are planted at the same time as corn. This enables the corn stalk to act as the pole for the beans. Once the beans are fully mature they must be harvested. However, since they are entangled in corn they must be harvested by hand. This labor-intensive process happens in early September every year. Tarbais Beans have a very thin skin and a subtle taste.
Physical
Color: White.
Flavor: Typical of dried beans.
Size: Approximately ¾ inch long, kidney shaped.
Chemical
Moisture: N/A Sulfites: N/A Heat Level: N/A
Ingredient Statement:
Tarbais Beans.
Shelf Life: Min 12 months (under optimum storage conditions).
Packaging: Bag in box, or to customer specifications.
Storage Conditions: Store in a dry, cool place.
Microbiological
SPC: <500,000 cfu / g
COLIFORM: <1000 cfu / g
MOLD: <1000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
| Nutrition Facts | |
|---|---|
|
Serving Size 100g (uncooked) Number of Servings |
|
| Amount Per Serving | |
| Calories 337 | Calories from Fat 18 |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol0 g | 0% |
| Sodium 5mg | 0% |
| Potassium mg | % |
| Total Carbohydrate 61g | 20% |
| Dietary Fiber 24g | 96% |
| Sugars 4g | |
| Protein 22g | % |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 15% |
| Iron | 28% |
| * The Percent Daily Values are based on a 2,000 calorie diet. | |
This classy bean lends a delightfully fragrant taste to salads. Toss Tarbais Beans with lemon and fresh herbs and use as a delightful companion dish to fish, meat or poultry. A classic bean for French cassoulet or garbure, Tarbais beans can be used as a base for delicious soufflé and even chocolate cakes. One cup dry yields 2 – 2 ½ cups cooked.
Recommended Preparation Instructions:
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring to a boil, reduce heat and simmer, covered, for 45 minutes until tender. One cup dry yields 2-1/2 cups cooked.