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Haricots Blancs à la Bretonne (Breton-style White Beans)

Haricots Blancs à la Bretonne (Breton-style White Beans) is a traditional French recipe (from Brittany) for a classic stew of Breton Coco de Paimpol beans in a tomato sauce and onion base flavoured with quatre epices. The full recipe is presented here and I hope you enjoy this classic French version of: Breton-style White Beans (Haricots Blancs à la Bretonne).

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : Bean RecipesFrench RecipesBreton Recipes

Brittany is a renowned producer of white beans. Indeed, the region has its own type of bean that was introduced in 1928 by a sailor who brought them back from South America and began growing them in his garden.

The beans are the Coco de Paimpol which are traditionally served raw in their pods. They can also be bought in jars of brine.

In English they are known as the coco bean or the coco blanc bean. They are available, dried, from Amazon (as are the similar pink coco beans). If you absolutely can't get coco beans substitute navy beans (haricot blanc).

Coco beans are becoming trendy in the UK at the moment and all the good chefs seem to be using them!

Ingredients:

500g cooked white coco beans
500ml passata (or tomato sauce)
50g butter
150g onions, chopped
1 tbsp flour
salt and quatre epices, to taste

Method:

Rinse the cooked white beans in cold water, then drain in a colander.

Place a frying pan over medium heat. When hot add the butter and heat until it begins to foam. Add the onions and fry for a few minutes until soft and translucent.

Scater over the flour and cook, stirring for 2 minutes. Now pour in the tomato sauce, stirring until smooth.

Season to taste with salt and black pepper then add quatre epices to your own taste.

Stir to combine, bring to a simmer and cook for 10 minutes over low heat.

Finally add the washed beans, bring back to a simmer and cook for 5 minutes, stirring occasionally until the sauce is thick and the beans are warmed through.

Serve hot with crusty bread.