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Dried flageolet beans for cassoulet? Where?

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Trying to find dried flageolet beans for cassoulet... preferable near the Farmer's Market area.

I went to Monsieur Marcel yesterday and found a $6 box of dried beans that expired in November, 2008.

Any other suggestions?

Mr Taster

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  1. Inevitably, the discussion turns back to Surfas, which has the correct (and pricy) tarbais beans for the dish kept fresh in the fridge.

    3 Replies
    1. re: condiment

      Very interesting.... pricey indeed, at $21 per pound according to this

      http://latimesblogs.latimes.com/daily...

      My shortcut cassoulet recipe calls for the dried variety, however... maybe I'll stick with great northern beans and save the tarbais beans for a time when I make the real thing.

      Mr Taster

      1. re: condiment

        Surfas also has dried tarbais AND flageolets, both of which I have awaiting the right moment. You could try Nicole's in South Pas, too - she's usually cheaper than both Surfas and M. Marcel.

        1. re: Will Owen

          If you have time to wait on delivery, this is the best source for all sorts of beans: http://www.ranchogordo.com/. His products are great, and the prices are reasonable.

      2. By the way... a quick call to Whole Foods on Fairfax confirmed that they do indeed have dried flageolet beans, though I'm sure they're not the tarbais variety.

        EDIT: And a quick visit to Whole Foods during my lunch break reveals that the crunchy organic flax seed vendor "Bob's Red Mill" sells 24 oz packages of flageolet beans for $6.99.

        Mr Taster

        1. I always get mine at Whole Foods. Look in the dried beans section, they have great choices from Bob's Red Mill. I make flageolets all the time, they are excellent.

          1. For a shortcut, Gelson's always carries canned pre-ccoked flageolet's under the brand name Valbon. Although I've never made a cassoulet with them, I frequently use them with braised lamb shanks, or as a side, and they are delicious. Just a thought!

            1. I made my cassoulet last night (it took me about 6 hours start to finish) with the Bob's Red Mill beans I got at Whole Foods and it turned out wonderfully... smoky and rich, and the beans were soft and creamy.

              FYI this was a simplified recipe engineered by the good folks at Cooks Illustrated, for those of us without 3 days to spend cooking. For those interested in the recipe, search for "Simplified Cassoulet with Pork and Kielbasa" on www.cooksillustrated.com.

              Mr Taster