Making cassoulet this fall.
What is the best bean to use? Used Great Northern last year, and they seemed too large and starch/beany.
Previously had used smaller flageolet beans, in a box from Monterrey Market, and they worked well. But couldn't find them last year.
Seems if Berkeley Bowl doesn't have it, you don't need it. But not true in this case.
Any suggestions for dried bean selection? East Bay or North Bay preferred.
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