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Sep 28, 2010 11:25 AM

Where to get cassoulet beans?

Making cassoulet this fall.

What is the best bean to use? Used Great Northern last year, and they seemed too large and starch/beany.
Previously had used smaller flageolet beans, in a box from Monterrey Market, and they worked well. But couldn't find them last year.

Seems if Berkeley Bowl doesn't have it, you don't need it. But not true in this case.

Any suggestions for dried bean selection? East Bay or North Bay preferred.


Berkeley Bowl
2020 Oregon St, Berkeley, CA 94703

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  1. Both cannellini and flagelot are available at Rainbow. I'm very surprised that you could not find flagelot at BB.

    1. Check Market Hall Produce in Rockridge, which has a selection of heirloom beans; or the ever popular Food Mill which pretty much has everthing.

      Food Mill
      3033 MacArthur Blvd, Oakland, CA 94602

      Market Hall Produce
      5655 College Ave, Rockridge, CA 94618

      1. I used to use Great Northern. Found that many upscale French places use dried fava or limas. Recently, I found Mayacoba beans (Peruvian beans) in Smart & Final, and have been hooked since. You can get them at Mi Pueblo by the pound, bulk. Great bean...especially for cassoulet.

        1 Reply
        1. re: OldTimer

          Just saw a very large bag of Mayacobas at Costco, 25lb about $24.

        2. Tarbais are what you really want and are the most traditional. I mail-order mine every year from

          1. If you're willing to go to San Mateo, you should be able to get them at The Gourmet Corner.


            The Gourmet Corner
            873 N San Mateo Drive, San Mateo, CA 94401