Bean tarbais southwestern your table

It is not just reserved for the cassoulet of his native Southwest.

Light and rich in protein, beans tarbais accommodates many ways. Enjoy Easter to put on the menu!

Grown in the foothills of the Pyrenees, facing the Pic du Midi de Bigorre in the soil, the Tarbes bean had almost disappeared, destroyed by the intensive cultivation of maize, since 1950. But in the 1980s, some farmers are betting reintroduce its culture and create the Interprofessional Association Bean Tarbes (AIHT) for its promotion.

Today, this bean producers grow 66 189 hectares, within the parameters of the specifications Label Rouge and Protected Geographical Indication (PGI).

Each year, approximately 170 tonnes of beans that are harvested by hand, using traditional methods, not to bruise the plant.

Tarbes beans: full of qualities

Bean tarbais southwestern your tableMelting in the mouth, cooked beans tarbais quickly, do not burst during cooking and do not crush the plate.

Poor lipid (only 2% fat) and high in fiber and protein, it is light - 168 kcal per 100g - and more digestible than other beans.

Traditionally cooked in cabbage soup (soup with meat and vegetables) or cassoulet, Tarbes beans is delicious hot or cold, in a salad, mousse, velvety, falafel ... or to accompany the traditional Easter lamb!

Tarbes beans cooked with goose fat

Ingrédients for 4 people:

  1. 280 g of dry Tarbes beans,
  2. 1.5 c. tablespoons goose fat,
  3. 1 onion,
  4. 1 head of garlic,
  5. 1 bouquet garni (Parsley, thyme, mint, bay leaf), salt.

The night before, soak the beans in plenty of water overnight.

The next day, put the beans in a large pot of water and boil for 5 minutes.

Melt onion in goose fat.

  1. Add the white beans with garlic and parsley.
  2. Moisten with an infusion of mint, thyme and bay leaf.

Cook for an hour. Halfway through cooking salt.

Visual credits: © P. BOILLAUD