Languedoc Roussillon – Haricot Beans

In the past, the white beans used in cassoulet were grown in the Lauragais section of Languedoc, and the Lauragais also furnished the goose and duck. Haricot beans arrived in France from the New World in the 16^th century. When Catherine de’ Medici, the future wife of Henry II of France, disembarked at Marseilles in 1553, she took out from her trousseau a bag of “fagioli” (the beans later known as “haricots”). The name Haricot comes from the Mexican name for the beans “ayacot”.

All "true" cassoulets are made in the Languedoc region with white beans and the Tarbais Haricot bean is a popular choice. It was planted on the plain of Tarbes in the Hautes-Pyerenees at the beginning of the 18th century, at the same time as maize by Monsignor de Poudenx, Bishop of the Tarbes diocese. The Tarbais bean was the first French bean to be granted of Label Rouge, in 1997 and are famed for their extremely thin skin, which makes them easier to cook and gives them an unbeatable, delicate flavour. They don’t burst during cooking or turn to mush on your plate, but when the time comes, they melt in your mouth to deliver their creamy texture.

Leg of Lamb with Haricot Beans

1 kg fresh Haricot Beans
1 leg of lamb
300g fatty bacon
200g fresh pork rind
1 carrot
1 onion studded with cloves
tomato purée
bouquet garni
3 garlic cloves
1 onion
1 bunch of parsley, thyme
2 tbsp goose fat
breadcrumbs, salt, pepper.

Put the Haricot beans, bacon, pork rind tied in parcels, carrot, the clove-studded onion, the bouquet garni and the garlic into a stew pot. Add enough water to cover the beans. Simmer, allowing to bubble gently, for an hour. Chop the other onion and the parsley. Remove the pork rinds and bacon. Fry them in the goose fat with the chopped onion and parsley. Add tomato purée and the haricots. Check the seasoning. Dust with crumbled thyme.

Rub a shallow oven dish with the garlic, then pour in the bean mixture. Sprinkle with breadcrumbs. Pour the goose fat over. Bake for 1 hour until golden. Meanwhile, rub the leg of lamb with the garlic and some thyme. Roast to suit your taste. Serve accompanied by the gratin of Haricot Beans.