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The first French haricot to be
granted the Label Rouge, 1997, Tarbais Haricots are famed
for their extremely thin skin, which makes them easier to cook
and gives them an unbeatable, delicate flavour. It also makes
them light on the stomach and easy to digest. The starch content
is very low, so they are remarkably tender. 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.
Delicious ! In the kitchen, Tarbais Haricots
have some amazing qualities : they cook 10% to 50% faster*
and absorb 10% to 20%* more water* than other varieties. *(Compared
with lingot, coco and soisson varieties : study carried out
by the Auch CRITT-CTCPA agricultural technology research centre.
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