This is also called the ‘Tarbais’ bean; Tarbesque is the name given by Carol and Anthony Boutard (of Ayers Creek Farm), referring to the Basque provenance of this particular variety. According to the Ayers Creek Farm newsletter, Tarbesque has “good flavor and texture, it is one of the beans traditionally used in the cassoulet. It holds up to long cooking; a trait which is essential to certain dishes.”
Care: Plant 4-6″ apart in rows 18-36″ apart in full sun. Vines grow 6-8′ tall; provide support. Harvest dry beans when 90% of leaves have yellowed and fallen off.