Tarbais bean

From WikiMD's Wellness Encyclopedia

Haricot tarbais

Variety of bean


Tarbais bean
[[File:|frameless|alt=]]
Alternative names Haricot Tarbais
Type Legume
Course
Place of origin France
Region or state Occitanie
Associated national cuisine
Created by
Invented
Cooking time minutes to minutes
Serving temperature
Main ingredients Bean
Ingredients generally used
Variations
Food energy kcal
Nutritional value Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website [ Official website]



The Tarbais bean (Haricot Tarbais) is a variety of bean (Phaseolus vulgaris) traditionally grown in the Occitanie region of France, particularly in the area surrounding the town of Tarbes, from which it derives its name. This bean is renowned for its culinary qualities and is a key ingredient in the traditional French dish cassoulet.

History[edit | edit source]

The cultivation of the Tarbais bean dates back to the 18th century when it was introduced to the region by Spanish monks. The unique climate and soil conditions of the Hautes-Pyrénées department contribute to the bean's distinctive characteristics. Over time, the Tarbais bean has become an integral part of the local agricultural heritage.

Characteristics[edit | edit source]

Tarbais beans are large, white, and kidney-shaped. They have a thin skin, which allows them to cook evenly and absorb flavors well. The beans are known for their creamy texture and delicate flavor, making them ideal for slow-cooked dishes like cassoulet.

Cultivation[edit | edit source]

The cultivation of Tarbais beans is labor-intensive and follows traditional methods. The beans are typically sown in May and harvested by hand in September. The plants are often grown alongside maize, which provides natural support for the bean vines. This intercropping method is a hallmark of Tarbais bean cultivation.

Culinary Uses[edit | edit source]

Tarbais beans are most famously used in cassoulet, a rich, slow-cooked casserole originating from the Languedoc region. The beans' ability to absorb flavors and maintain their shape during long cooking times makes them ideal for this dish. They are also used in soups, stews, and salads.

Protected Designation[edit | edit source]

In recognition of their unique qualities and traditional cultivation methods, Tarbais beans have been granted Protected Geographical Indication (PGI) status by the European Union. This designation helps protect the authenticity and reputation of the beans, ensuring they are grown and processed according to specific standards.

See also[edit | edit source]

References[edit | edit source]


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Contributors: Prab R. Tumpati, MD