Tarbais bean
Tarbais bean | |
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Genus | Phaseolus |
Species | Phaseolus vulgaris |
Cultivar group | Tarbais beans |
Cultivar | 'Alaric' |
The Tarbais bean is a local variety of the bean
![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Gousses_de_Haricot_Tarbais-1_%28Patrick_BOILLAUD%29.jpg/220px-Gousses_de_Haricot_Tarbais-1_%28Patrick_BOILLAUD%29.jpg)
History
Originally from the New World, the bean crossed the Pyrenees and established itself in the plain of Tarbes at the beginning of the 18th century. After declining in the 1950s, Tarbais bean cultivation was rejuvenated in 1986.
Formerly grown on the stalks of maize, the Tarbais bean is now produced on plastic nets, although many individuals continue to associate it with maize.
Cultivars
In the 1990s, 24 seed lines were selected by the INRA from among all the cultivars grown on farms in the department. Only one, the 'Alaric' seed, is available to the public and enables it to obtain the Red Label.
Production area
The
Main stages of production
The ground is prepared in the spring for the
To eliminate beans parasitised by insects such as the bean weevil, seeds intended for sowing can be stored in the freezer at -35 °C for 24 to 48 hours. In order not to cause thermal shock, they will then be left for the same period in the refrigerator between 0 and 4°C then they can be stored between 10 and 20°C until sowing.
Characteristics
The Tarbais bean is a large
Gastronomy
-
Cassoulet
-
Garbure
See also
- Common Bean
- Hautes-Pyrenees
- Bigorre
- Tarbes
- Gastronomy
- Terroir
Notes and references
- ^ Brotherhood of Tarbes beans
- ^ "Map of the "Label Rouge Tarbais bean production area"". Archived from the original on 2016-03-05. Retrieved 2023-01-31.
- ^ "Tarbais bean production". Archived from the original on 2008-03-30. Retrieved 2023-01-31.