The very first time I had fresh beans was at Camerahols http://camerahols.com/ where I took a photography course with Roger Stowell http://stowell.wordpress.com/. Roger had made a clear soup with herbs and white coco beans, les mogettes, from the Vendee region of France. What a revelation! Since then, I’ve acquired a fresh bean obsession; borlotti, mogettes, favas and coco beans are caviar to me!
Like the mogettes of Vendee, coco beans from Paimpol cook up round, plump and firm with a creamy interior. Cooked simply with aromatics and herbs or with the addition of smoked meats, tomatoes and spinach these beans are delicious!
I made the beans for a light supper and set aside a mini casserole for M. Parret.
For lunch we had a lovely smoked salmon salad with quail eggs! We love quail eggs!
Paimpol Coco Beans
1/4 -1/2 cup lardons/bacon diced
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
Leaves from 4-5 thyme sprigs
2 bay leaves
3 cups fresh coco beans
Salt and pepper
Brown the lardons in the olive oil. Add the chopped onion and garlic and cook until the onion is soft. Add the thyme, bay leaves, beans, salt, pepper and water to cover. Bring to a boil and cook for 20-30 minutes until the insides are creamy.
Wine suggestion: Beaujolais