Some would argue that a cassoulet isn't a cassoulet without Tarbais beans. There are many more interesting arguments to be had, but we think once you taste these, you'll agree that it's a great bean. Large, white and super-creamy, Rancho Gordo's Cassoulet Bean is ideally suited to the slow-cooked goodness of a cassoulet. All the various meats and seasonings mingle with the mild but sturdy beans and with a little effort, you have one of the classic dishes of southwest France.You can follow the classic rules for cassoulet or you can experiment and be creative. A casserole of Cassoulet Beans with odds and ends from your refrigerator and larder, topped with good bread crumbs and dotted with butter before a trip to the oven would be a welcome dish on most any table.
To cook these beans as they would in France, simmer with carrot, onion, garlic, peppercorns, and abouquet garni(bay leaves, celery leaves, fresh parsley, and/or fresh thyme tied with string or placed in a cheesecloth bag). For an extra-rich broth, throw in a thick slice of pancetta or a ham hock.