Sorry about all the exclamation marks, but I'm so excited about having discovered this bean. Purchased from Rancho Gordo http://www.ranchogordo.com/html/v_beans.htm
, after reading that it was a native American bean that had the right kind of texture for cassoulet.
Well, I made a cassoulet yesterday and darn if whoever said that wasn't spot on the mark. It's not just good, it's EXCELLENT, much better in my experience than the usual substitute, Great Northern, which IMO isn't up to the standard set by the traditional French flageolet. The tepary is. The skin/casing does not separate from the bean at all--not one did--and the beans remain firm and develop that perfect sticky texture that makes cassoulet so unique from other bean dishes.
If there's anyone here who's bean crazy but hasn't tried these beans yet, delay no further.