When we were in the Vendee region of France with Roger and Jenn Stowell, Roger prepared a wonderful soup of herbs and fresh white beans. These beans were the famous mogettes de Vendee or lingot beans. When cooked, these beans have a creamy texture and are a must have ingredient in French cassoulet.
I decide to make a pot to accompany some grilled herb crusted veal slices.
Mogettes de Vendee
1 lb of lingots beans, soaked overnight
1 carrot, sliced
1 shallot, minced
3 garlic cloves, minced
2 bay leaves
1/2 tsp herbes de Provence
6 pieces of bacon, sliced in to batons
10 cherry tomatoes
Cook the garlic, shallot, carrot, bay leaf and herbes de Provence in the olive oil for 1-2 minutes. Add this to the soaked beans and cover all with water. Bring to a boil and allow to simmer for about 1 hour and 30 minutes.
In the meantime, cook the bacon until just beginning to brown, add the tomatoes and cook for another minute or two.
When the beans are done, stir in the bacon and tomatoes.