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. Made by:  Rancho Gordo Made in:  USA Specifications:  1 lb. bag Latin name:  Phaseolus vulgaris Use:  Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes.  Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time. Further Reading:  Founded by Steve Sando in 2001, Rancho Gordo is dedicated to preserving heirloom beans and Indigenous ingredients from the Americas. What began as a passion for growing and sharing unique beans has grown into a partnership with small farmers in the U.S. and Mexico, delivering exceptional ingredients while supporting sustainable agriculture and celebrating the region’s rich culinary traditions. Discover more delicious heirloom beans and grains in our full Rancho Gordo collection.