The Castelnaudary ingot bean is an inherent part of the traditional cassoulet recipe. Cultivated on the clay-limestone soils of Aude, it is the pride of local producers and its fervent defenders with certain nutritional qualities.
Cultivated in Lauragais since the XNUMXth century
Originally reported by Christopher Columbus in 1530 from South America, the ingot bean has established itself in Lauragais. It’s thanks to the Countess of Lauragais Catherine de Medici that its culture extended to the southwest from 1553.
A century later, a priest from Agde cultivated this little white nugget called Flaviols or Mounjetas among our neighbors in Tarn. Today, bullion beans can be enjoyed in both savory and sweet dishes, to the delight of gourmets.
A choice ingredient with appreciated virtues
Labeled PGI by the INAO, beans are one of the star ingredients of cassoulet chaurien. Its curved appearance and thin skin give it guaranteed softness after cooking. 69 Aude communes cultivate it in a cultivation area of 200 hectares with more than 200 tons produced per year. Contrary to the reputation of cassoulet, lingot beans are very digestible and have other acclaimed virtues. Whether you are sporty, vegan, gourmet or looking for a healthy and balanced diet, it is the ingredient that will fit into all diets.
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Discover all the riches of the legendary Chaurien cassoulet.
