The Coco de Paimpol beans are out and I look for every excuse I can to cook them. Our neighbor Tonio, of Portuguese persuasion, inspired my rendition of this rich, bean stew. A while back I made a Spanish stew similar to this but I couldn’t find fresh Spanish blood sausage and used a dry blood sausage instead. While the dry sausage slices tend to keep their shape during cooking, the fresh blood sausage slices break down a bit and add to the richness of the sauce. While not as visually attractive, the flavor is incomparable.
My favorite thing about shelling fresh beans is sitting at the picnic table, chatting with neighbors and, in this case, my husband who is painting the outside of the house. This is a very easy recipe and I found the meats at the local Portuguese store. Really thick slices of smoked bacon, Portuguese chorizo and morcela, onions, garlic, bay leaf, thyme and oregano from the garden.
We’ve been visiting the weekly markets in various neighboring towns. The Pont sur Yonne market is a favorite. Completely outside, this market is set up in the town square, surrounding the ancient Roman Catholic church. We always find good things here including a nice glass of wine 🙂 This time we purchased some locally made sausages that were perfect for the beginning of this meal with some French and Italian bubbly.
I’ve purchased fresh bean seeds to take back to plant in Honesdale. I don’t think I’ll be able to find the meats there but I’m sure I’ll think of many things delicious to make with the beans. I’ve missed this pot.
I’ve been cooking but not posting regularly because of the interminable renovation of our house.
We had this apple tarte for dessert, even though it’s peach and apricot season. My husband loves apple tart and since he went to the store…..
4 cups of shelled fresh, white beans
2 bay leaves
3 garlic cloves, whole
1 Portuguese chorizo sausage, cut into chunks
1 fresh morcela sausage, cut into chunks
1/2 pound grillaudes/thick bacon or smoked ham hock, cut into chunks
3 garlic cloves, chopped
1 large onion, coarsely chopped
2 cans diced tomatoes
5 or 6 sprigs of fresh thyme and oregano
1 bay leaf
1 tbsp piment d’espelette
Brown the sausages and grillaudes in some olive oil until brown. Remove and set aside. Add the chopped garlic and onions to the pan and cook until the onions are soft. Add the tomatoes, thyme, bay leaf and piment d’espelette, then cook for about 2 minutes. Stir in the meats and simmer for 5 minutes. Add the beans, just to blend and cover with water. Bring to a boil and simmer for 1 to 1 1/2 hours.
The beans should still have shape but be creamy inside. Serve with country bread.