The ingot bean from Béarn, of the Tarbais type, is characterized by a larger size than the mogette, or the classic white bean. It is an essential legume that is consumed mainly in winter either as an accompaniment to braised meat, or for the preparation of the famous garbure or cassoulet. Preparation advice: Heat your beans in a saucepan or casserole with the juice for a few minutes then drain. Serve as an accompaniment to all your braised meats. The plus of the product: Certified organic product by Ecocert FR-BIO-01. Vegetables grown in Les Landes, Gers or Lot-et-Garonne, and cooked in our workshop.