Tarbais bean

Haricot tarbais

Tarbais bean

Alternative names	Haricot Tarbais
Type	Legume
Place of origin	France
Region or state	Occitanie
Main ingredients	Bean
Cookbook: Tarbais bean   Media: Tarbais bean

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

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

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

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

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

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

• Cassoulet
• Phaseolus vulgaris
• Protected Geographical Indication
• Occitanie