Description

They are plump, round, small white beans. When cooked, have smooth creamy texture, buttery and slightly nutty flavor.

Traditionally used in France for the popular Cassoulet stew, soups, salad or as side dishes with lamb, sausages, gésiers (gizzards), or duck confit.

Basic preparation: Wash, rise & soak overnight. Add 4 Cups of water Cup of Bean, bring to boil. Reduce heat and simmer covered for 40-45 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.

Yield: 3 cups of cooked beans Cup of dry beans