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Best French White Beans Types
Coco de Paimpol is a half-dry haricot bean produced in the Côtes d'Armor region in France. The beans come in pale yellow pods so they must be shelled. They are white and cook very rapidly. Their season is from late summer to early autumn, making them a rarity in the bean world.
When cooked, their flavor is uniquely nutty and flowery, with a melt-in-the-mouth, creamy quality. Because they are half-dry, they are softer and easily digestible. It is recommended to boil them for about 30 minutes and add them to salads, pasta, soups or prepare them with meat, tomatoes, garlic and sage for a traditional bean stew.
Mogette de Vendée are white beans of the Phaseolus vulgaris species, produced in the Vendée region in France since the 16th century. When dry, the beans have delicate skin with accentuated veins, which melts in the mouth once cooked, their flesh becoming soft and creamy and the taste slightly salty and sweet with unique hints of chestnuts and leeks.
Mogette beans are expertly harvested by the producers, they can't be harvested too early because the beans will have a raw taste, nor too late when the beans lose their flavor. Instead, they are harvested at the right time when they are yellow and semi-dry.
Haricot Tarbais are fresh, dried or processed beans produced on the plots of four French regions since the 16th century. Beans are harvested exclusively by hand and dried in their pods before threshing. When fresh, they are green-yellow in color and might become purple when fully mature.
Dried beans are white and kidney-shaped and processed beans can be either canned or frozen. They grow for a long time on healthy soil with favorable water retention, providing the beans' top quality in both their organoleptic and culinary characteristics.
Lingot du Nord are white, oval beans of the Lingot variety, grown in the Lys valley in France, including the regions of Nord and Pas de Calais. What differentiates these beans from other beans is the fact that they are dried on conical wooden frames and do not have to be soaked before they are cooked, as is the case with most other beans.
They have a fine, smooth, creamy texture with melt-in-the-mouth qualities, a fine, delicate skin and a non-floury flavor. There are usually five to six beans per one pod. Their creaminess makes them a perfect fit for Cassoulet de Toulouse, a great winter dish made with beans, lamb and sausages.
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