Haricot Tarbais Dry 17.6 oz

Cooperative / Label Rouge

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The Tarbais Haricot : a native of the New World
Bibliographical research has identified the ancestor of corn in Mexico, where it was grown by the Aztecs and already associated with the haricot and the pumpkin. The Mexicans called the reddish, kidney-shaped seed “ayacolt”, the origin of our word “haricot”.
One of the first products imported from South America in the 16th century, the haricot arrived in Europe in the hold of Christopher COLUMBUS’ ship. An interesting note is that when Catherine de’ Medici, the future wife of Henry II of France, disembarked at Marseilles in 1553, she produced from her trousseau a bag of “fagioli”, the beans later known as “haricots”.
Preparation
Soak overnight in cold water : they will double in volume. Discard the water, place in a large pot of fresh cold water and bring to the boil.
Continue cooking on a low heat for about 1 hour (30 min. in the pressure cooker). Add salt halfway through cooking time.


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