Vendée-Style Mojette Beans light and colorful

1 The day before soak your mojettes in cold water (changing the water 3 times if you can).

2 The next day in a pot pour 5.25 qt (5 liters) of water, the garnish, and the smoked lard then your beans.* above all do not salt.

3 Cook at very low boil for 1h45, then just 15 minutes before the end salt them with sea salt.

4 Test the cooking and taste then cut the cooked breast into small dice drain them a little pour them into a salad bowl then add a nice knob of butter 1/2 salt* and a little chopped chervil or garlic chives.
*The addition of butter is not in the original recipe but me ....I love it.