Tarbais beans, Cape peas, mogettes and other beans

This climbing bean is produced in the region of Tarbes, in Bigorre. Grown as formerly, it is naturally dried on the plant and it is still picked up by hand. Thanks to its thin skin, its cooking is accelerated, the water recovery improved. The grains, firm and whole, swell well, without bursting and are amazingly light. Their skin melts with the flesh in a savory creaminess. These exceptional beans are to be consumed in summer and winter, as starter, salad or dish, depending on your inspiration. Soak them overnight in 2 and a half times their volume of cold water (which makes them double in volume). Bring to boil in fresh water and cook over low heat for about an hour. Salt halfway through cooking.

LÉGUMOR 5 kg Dried Black Beans: Versatile Staple and Source of Fibre This bag of dried black beans (Phaseolus vulgaris) is offered by Le Delas as part of its range of dried vegetables in the Grocery section. It has been chosen to provide professionals (caterers, themed restaurants) with an economical and versatile source of protein and fibre, ideal for international cuisine (Latin American, vegetarian) or stews. Organoleptic Characteristics and Quality: ► Appearance: Small, slightly rounded beans, black in colour with a white hilum. ► Taste/Smell: No foreign taste or smell. ► Origin: The raw material comes from several countries (USA, Argentina, Canada, China, Ethiopia). ► Quality: The process includes drying, sorting, grading and magnet detection, ensuring the high quality of the beans. The product is guaranteed GMO-free and non-ionised, and complies with EU regulations on residues. Preparation: ► Soaking: Soak for 8 hours in cold water, then rinse. ► Cooking: 1½ to 2 hours using traditional cooking methods, or 20 to 30 minutes in a pressure cooker. Add salt at the end of cooking. Storage: Store away from heat and humidity until the best-before date indicated on the packaging.

These small white and oval beans are characterized by their very mild taste. They are cooked plain, with tomatoes, in a soup, stew or hotpot for example. Specially adapted for catering, they are packaged in 5kg bags.

Carefully selected when ripe and harvested by hand, Soissons beans are the largest French beans. Cousins of the Tarbais bean, they are a beautiful ivory color, their skin is thin and almost imperceptible after soaking, their flesh tender and melting, and their delicate flavor. Can be cooked in many ways, Soissons beans can be offered as an accompaniment (to meat as well as fish) or as the main ingredient of a vegetarian dish or a mixed salad. Packaged by 5kg, these beans are very suitable for collective catering or bulk resale.

Carefully chosen at their maturity and harvested by hand, Soissons beans are characterized by their taste and nutritional richness. Being able to be cooked in many ways, Soissons beans can be offered as an accompaniment - meat as much as fish - as the main ingredient of a vegetarian dish or a mixed salad. Packaged in bags of 500g, these beans are particularly suitable for resale to individuals or occasional needs in professional kitchens. Directions for use: soak the beans for about 12 hours. Drain them, put them in your cooking utensil. Cover the beans with cold water, do not salt. Bring to a boil and simmer for 1h30. Salt at the end of cooking. Serve hot or cold.

This climbing bean is produced in the region of Tarbes, in Bigorre. Grown as formerly, it is naturally dried on the plant and it is still picked up by hand. Thanks to its thin skin, its cooking is accelerated, the water recovery improved. The grains, firm and whole, swell well, without bursting and are amazingly light. Their skin melts with the flesh in a savory creaminess. These exceptional beans are to be consumed in summer and winter, as starter, salad or dish, depending on your inspiration. Soak them overnight in 2 and a half times their volume of cold water (which makes them double in volume). Bring to boil in fresh water and cook over low heat for about an hour. Salt halfway through cooking.

A speciality of the Vendée region, Mogette beans are dried beans whose cultivation and harvesting are strictly controlled. Traditionally served with Vendée ham, they also accompany all meat or fish dishes. They can also be served hot on a slice of toasted bread rubbed with garlic and butter. A true culinary institution, this white bean guarantees a thin skin and melt-in-the-mouth flesh after cooking. A long-standing partner of the catering industry, Sabarot selects these Mogettes for their impeccable texture and gastronomic quality. Whether served with traditional Vendée ham, duck confit or in more creative ways, they bring Label Rouge quality assurance to your menu. Packaged in 500g bags, these Mogettes de Vendée are suitable for resale.

These French green flageolet beans, with their mild, slightly sweet flavour, add a refined touch to your dishes. Traditionally served with leg of lamb, they also go perfectly with duck confit or can be incorporated into a revisited cassoulet. For a new take on how to use them, try a flageolet bean soup seasoned with a few drops of balsamic vinegar. Carefully selected by Le Delas, these flageolet beans have a firm yet melt-in-the-mouth texture and lend themselves to a wide variety of culinary creations.

"Con carne" or "sin carne", chilies can be made with these red beans. But these beans can also be used to accompany meat dishes or cooked sausages, to make an original cassoulet or even as a base for a mixed salad. This 500g packaging can be resold as is or used in cooking for a specific need.