It’s the season for fresh beans in France. The most famous of these are Coco de Paimpol and also my favorite. In order to take full advantage of the season, this is my 3rd dish I have made with these beans. They never disappoint; firm on the outside with a perfect creaminess on the inside.
I had completely forgotten to bring chili powder from the States. Sens does not “do” chili powder and the chili powder I had left behind was expired and completely dead. With low expectations, I searched all open supermarkets on Sunday. Expectations were proven right, so I waited until Monday to try the Leclerc supermarket which one’s my last and only hope. Miracle! After 15 years, Leclerc has finally stocked chili powder. It’s not Mexican chili powder but it is chili powder and worked beautifully.
This wasn’t traditional Mexican chili but it was a good bean stew with a spicy taste.
Coco de Paimpol Bean Chili
2 tbsp olive oil
1 1/2 lb of coarsely ground beef
2 tbsp olive oil
2 onions, chopped
3 garlic cloves, chopped
1 bell pepper, chopped
3 tbsp chili powder
1 tbsp cumin powder
1 tbsp oregano
1/2 cup red wine
2 medium sized cans diced tomatoes
1 tiny can, about 3 tbsp tomato paste
1 lb fresh coco beans or plump white beans soaked overnight
2 cups of water
Brown the beef in 2 tbsp olive oil, remove and set aside. Wipe the pot out with a paper towel, then add 2 tbsp olive oil, the onions, garlic and bell pepper. Sweat the vegetables until the onions are translucent.
Add the chili powder, cumin and oregano, stirring in for 2 minutes. Add the red wine and cook for about 3 -4 minutes. Stir in the tomatoes and paste, then add the beans, beef and water. Bring to a boil and simmer for 1 – 1 1/2 hrs until beans are tender.