Small towns are wonderful! Move to one and you’re sure to get your “15 minutes of fame.” On Monday I was interviewed by Olivier Richard, a courteous and clever journalist for our regional newspaper L’Yonne Republicaine. By Wednesday morning, my picture was on the front page of the newspaper and the buzz at all the cafes in town was about me, my name on everyone’s lips 😀 M. Parret’s picture was also featured in the main, almost full page article on page 8. He was standing in the kitchen while the journalist was taking pictures and just sort of eased in 🙂
Anyway, enough about me, let’s talk me cooking 🙂
Normally the fresh bean season is late August-early September. I’m leaving in a few days and was just bemoaning the fact that I wouldn’t be here when the beans came out.
Lo and behold, there were some early Coco beans at my favorite vegetable stand on Monday! Yeah, baby! Just in time for my birthday! Plump and firm with creamy interiors, fresh beans can not be compared to canned or dry beans. Fresh coco or mogette beans are in a league of their own. I’m really, really going to miss them.
I gathered up the usual suspects, including a handful of very sad looking cherry tomatoes that were happy to partner with a seeded, normal tomato and the beans.
Really, you don’t need anything else but a bowl of these beans and perhaps a slice or two of baguette. However, the American in me just won’t leave well enough alone.
And if it’s lamb chops, the sin of gluttony is not considered deadly 😀 Season with salt and pepper, quickly sear and add herbed butter.
See you guys next in Pennsylvania where I’ll probably lose weight. Unintentionally.
Coco de Paimpol Beans
1/2 cup lardons or diced bacon
1/2 large onion, chopped
2 large garlic cloves, slivered
12 cherry tomatoes, quartered or 2 normal tomatoes, seeded and diced
1 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
2-3 cups of shelled fresh coco beans
3 cups chicken broth
1 tsp salt
1/2 tsp black pepper
Brown the lardons, remove from pan and set aside. Add the onion and garlic to the fat in the skillet and cook until the onion is soft. Add the tomatoes and herbs, then cook for a minute or two. Add the beans, lardons, broth, salt and pepper, bring to a boil, then simmer for about 50-55 minutes.