True Tarbais beans are identified as “Label Rouge” on the packaging so you know you’re getting a traditional product of outstanding quality. In fact, the Tarbais bean became the first bean to be given IGP status, all due to a handful of farmers – young and old – who formed the co-operative in the 1980s to protect the bean, which had declined in production since the 1950s due to increasingly mechanised farming.
They are picked and sold fresh from the end of August until early September and then as semi-dry beans from the end of September – or as soon as they literally start to rattle in the pods! Tarbais beans can be served as a side dish or used in a traditional Gascon cassoulet, where these big sweet beans absorb and enhance every delicious flavour.
Read more about these wonderful beans here.