Recipe: Cocos de Paimpol and Girolles

Name: Cocos de Paimpol et girolles
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 portions
Ingredients: Un peu d'histoire :Les haricots de Paimpol arrivèrent pour la première fois dans les années 1920 en provenance directe de l'Amérique du SudSa culture d'origine se situe dans le territoire du Trégor-Goëlo.Ce fut aussi le 1er légume de France à recevoir le prestigieux label AOC en 1998Sa récolte débute en Aout pour se terminer vers le 15 Octobre.C'est un haricot «maigre» et facile à digérer grâce à sa peau fine.Si vous voulez en déguster toute l'année il vous suffira de les conserver crus écossésdans de petits sacs au congélateurMarmite Gourmande de Cocos de Paimpolet girolles pour 6 a 8 personnes (selon usage)500 g de Cocos de Paimpol12 petits oignons nouveaux épluchés200 g de petites girolles100 g de petits lardons blanchis et sautés50 g de tomates confites (coupées en petits dés)50 g d'olives noires dénoyautées et coupées en gros dés20 cl de fond de volaille(ou d'agneau)1 morceau de Cantal entre-deux1 gros oignon piqué de 3 clous de giroflegraisse de canard2 feuilles de laurier 1 gousse d'ail écrasée un peu de fleur de thym le tout enfermé dans une boule a thésel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (10 reviews) Vegetables

Prep 20 min

Cook 60 min

Total 1h20

Servings 8 serv.

Ingredients for 8 servings

A bit of history:

Paimpol beans arrived for the first time in the 1920s directly from South America
Its original cultivation is located in the Trégor-Goëlo territory.
It was also the 1st vegetable in France to receive the prestigious AOC label in 1998
Its harvest begins in August and ends around October 15th.
It is a "lean" bean and easy to digest thanks to its thin skin.
If you want to enjoy it all year round, you just need to keep them raw shelled
in small bags in the freezer
Gourmet Pot of Paimpol Cocos
and girolles for 6 to 8 people (depending on use)
500 g of Paimpol Cocos
12 small new onions peeled
200 g of small girolles
100 g of small lardons blanched and sautéed
50 g of candied tomatoes (cut into small dice)
50 g of pitted black olives cut into large dice
20 cl of poultry stock (or lamb)
1 piece of Cantal cheese (between-deux)
1 large onion studded with 3 cloves
duck fat
2 bay leaves 1 crushed garlic clove a little thyme flower all enclosed in a tea ball
salt and freshly ground pepper.

Step-by-step directions

1- In a tall pot pour 4 liters of water, salt it, add your tea ball and your studded onion, add your cocos, then bring to a boil.
Cook for 40 minutes at a gentle simmer, skimming from time to time.
10 minutes before the end add your small new onions.

2- During cooking prepare your garnish:
In a pan put a spoonful of duck fat then when it is very hot add your girolles just cleaned sauté for 2 minutes then salt and pepper then add the diced candied tomatoes, the small lardons, and the crushed black olives, sweat covered for 2 minutes then add the poultry juice (or lamb) bring to a boil and set aside.

3- Test the cooking of your beans then drain them by removing the studded onion and the tea ball.

4- Pour them then into the pan full of your garnishes stir well and adjust the seasoning.
Presentation:
In a large shallow dish in the center of the table with a few thin slices of Cantal between-deux (made with a vegetable peeler)
Test and tell us! Can't you already smell it?

Cantal Maigre Poele et saute