Description

A favorite of French cooks, Cannulah (also known as Cassoulet beans or Classic Flat Whites) are your new staple for leisurely Sunday braises and so much more they hold their large shape and soak up all the flavor. Ours are grown on a certified regenerative organic family owned farm, planted harmoniously with sunflowers in a living trellis system, just like in France.

Part of the Classic Flat White project, this is a very special bean bred from the exact same seed famously grown in France and Spain. The idea “began with a dinner in France” when a farmer and a bean breeder became enchanted with the sublime white beans that had been cooked to perfection. After many years dedicated to breeding the perfect cassoulet bean that would thrive organically here in the US, the results are delectable.

How To Cook Them: Cassoulet beans are large and dense so they will take longer to cook from dried compared to other varieties, but ours are so incredibly fresh the’ll take less time than most dried cassoulet beans you find. Always add salt to your cooking water, no matter what you’ve heard, it helps the beans soften and absorb water. In a pressure cooker, cook on high for 42 minutes with a 15 minutes natural release. On the stovetop from dry bring to a boil and then reduce to a simmer for 2- 2.5 hours.

Fresh Beans = Last Year’s Harvest! Don’t worrythis is actually when beans are freshest. After fall harvest, they spend winter being carefully processed and are bagged fresh each spring. So 2024 beans in 2025 means peak freshness! We believe beans are best within 2 years of harvest (others say 3), ensuring you get the finest quality.