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Cassoulet Bean

$8.00
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Weight:
1.00 LBS
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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. 

Suggestions: Cassoulet, salads, pot beans, casseroles, soups, pasta e fagioli, baked beans, dips

 

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.

Latin name: Phaseolus vulgaris
Country of production: USA

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