The bean takes color

Its origin: Latin American. Brought back from the New World by Christopher Columbus, it plays an important role in our diet. A source of fiber, it also carries with it many vitamins, minerals and trace elements.                

How to cook it: for Jacky Durand, food journalist at “Liberation”, “ green beans are amazing. Especially when it is fresh, just picked, hulled, steamed and tasted with a drizzle of olive oil and a knob of butter ”. The young team of Rita, a trendy bistro in Saint-Jean-de-Luz, agrees and offers it crunchy in salad mode with raspberries, red onion, burrata cream and fresh basil.                

CORN BEAN

Its origin: Mexican-Béarnaise. Coming straight from Mexico in the 16th century, this little bean, which grows by clinging to the stalks of corn, quickly becomes a star product of Béarn because it is easy to grow and store. Threatened with extinction in the 1950s in the face of the intensification of hybrid maize production, it regained its letters of nobility thanks to a few local farmers and renowned chefs, such as André Daguin or Lucien Vanel. Today it benefits from a Protected Geographical Indication (PGI) and even a world shelling championship!                

How to cook it: rather than in a garbure or a cassoulet, time-consuming dishes, opt for the Hélène Darroze method, in a velvety format. After having cooked the beans with a carrot, a bouquet garni and a few diced Bayonne ham, the chef removes the garnish, mixes everything while adding cream and sherry vinegar. To be enjoyed hot or even better, frozen. 

PAIMPOL COCONUT

Its origin: Argentino-Breton. In 1928, Alban, a sailor, brought coconut seeds from Argentina and sowed them on his land in Goëlo, in the northern fringe of the bay of Saint-Brieuc. Since then, Paimpol coconut, this semi-dry white bean, recognizable by its yellow color marbled with purple stripes, has been part of the Breton terroir. He also has his union.                

How to cook it: it is cooked for forty-five minutes in unsalted boiling water, then it is served lukewarm, coated with squid ink, and sprinkled with bottarga and coriander in the manner of the young chef of Café Les Deux Stations, in Paris, Jonathan Schweizer.

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