Les haricots de Paimpol (Mushroom galette) is a traditional French recipe (from Brittany) for classic vegetarian dish of white Breton beans in a tomato-based sauce with carrots and green bell pepper. The full recipe is presented here and I hope you enjoy this classic French version of: Pampiol Beans (Les haricots de Paimpol).
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Grown in the Paimpolaise region (Côtes d’Armor), Breton beans have a very particular flavour. They are available fresh between July and November. Here is a super easy recipe and traditional Breton recipe for preparing them.
Ingredients:
500g of Cocos Paimpolais
300g tomatoes
250ml stock (meat or vegetable)
2 garlic cloves, finely sliced
2 onions, peeled and sliced
2 shallots, peeled and chopped
2 carrots, scraped and chopped
1 green bell pepper, cored and cubed
Butter for frying
Thyme leaves
Salt and freshly-ground black pepper, to taste
Method:
Melt a little butter in a pan over medium heat. Once the butter begins to foam add the onions and cook for about 6 minutes, until soft and beginning to brown. Pour over the stock then add the garlic, shallots, tomatoes, carrots and bell pepper. Sprinkle over some fresh thyme leaves then stir in the fresh, shelled, cocos Pampiolais.
Bring to a simmer and cook for about 45 minutes, until the beans are tender. Season to taste with salt and black pepper then serve.
This is often served to accompany fried white fish, Breton sausage, mussels or even lamb.
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