Bean 'Haricot' (Organic)
Phaseolus vulgarisThese plump creamy-white beans are a key ingredient for the classic cassoulet and have won multiple awards. Young beans can be eaten fresh and green, but leave plenty on the vine for harvesting, shelling and drying. Soak for 6-8 hours before cooking.
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Bean 'Haricot' (Organic)
Just like Champagne, this gourmet bean has bean awarded Protected Geographical Indication (PGI) so we can't call it by its original name, Haricot Tarbais, unless it is grown in a specified region of France. It's plump, creamy white beans are a key ingredient for the classic cassoulet and have won multiple awards. Young beans can be eaten fresh and green then leave plenty on the vine for harvesting, shelling and drying. Soak for 6-8 hours before cooking.