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Vegetarian, Northern, Eastern and Western France

Paimpol coco beans with vegetables and grilled bread

Paimpol coco beans with vegetables is a French stewed dish for 4 people, ready in 55 minutes, easy to make, for about €1.90 per person. Fresh coco beans simmer with carrots, onions and tomatoes until tender. The key is to salt only at the end of cooking so the beans stay soft.

Tonight, the famous Paimpol coco beans, slow simmered with vegetables, with grilled bread to mop up the juices.

Paimpol coco beans with vegetables and grilled bread
Total time
55 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Paimpol coco beans have a texture that sets them apart from regular dried beans, turning tender after just thirty minutes of cooking and almost creamy once the juices reduce. Simmered with carrots, onions and tomatoes, they soak up those flavors into a rustic dish seasoned with thyme and bay leaf, meatless but still full of character.

This is a weeknight dish that asks for few steps but a bit of patience at the stove. It works for a simple family dinner as much as a Sunday meal served with grilled bread rubbed with garlic for mopping up the broth. Mon Chou likes to bring it back in the fall and winter menus, when fresh coco beans are in season.

The ingredients

4 people

Fruits and vegetables

  • Paimpol coco beans 800 g
  • Carrots 3
  • Onions 2
  • Tomatoes 3
  • Garlic 2 cloves
  • Thyme 3 sprigs

Pantry

  • Bay leafoften in the pantry 1
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Gluten

The step by step recipe

  1. Shell the fresh beans, peel the carrots, and finely chop the onions, garlic and tomatoes.

    The pods open up fast if you press them between your fingers.

  2. Cook the onions and garlic in the olive oil, then add the carrots cut into rounds. 8 min

    Let the onions turn golden, they add depth of flavor.

  3. Add the tomatoes, thyme, bay leaf and beans, then cover with water up to the level of the ingredients.

    The water should just cover the beans, no more.

  4. Cover and let simmer over low heat until the beans are tender, then season with salt and pepper. 35 min

    Paimpol coco beans cook in thirty to forty minutes, taste to check.

  5. Toast the bread, rub it with garlic, and serve it alongside the beans.

    Drizzle a little raw olive oil over the beans just before serving.

Our tips to get it right

  • Pick coco beans that feel firm with pods still green, a sign of freshness that leads to even cooking.
  • Always keep a bit of the cooking broth aside, it thickens as it cools and comes in handy to loosen the dish when reheating.
  • If you only have dried coco beans, soak them overnight and expect a longer cooking time, closer to an hour.

The variations

  • Swap fresh tomatoes for canned crushed tomatoes when they're out of season, the result stays close to the original.
  • Add a piece of smoked bacon while cooking the onions for a heartier, non vegetarian version.
  • For a quicker version, use frozen shelled coco beans, you'll save a good ten minutes of prep.

What to serve it with

  • A sharply dressed green salad
  • A glass of dry cider
  • Fresh goat cheese for dessert

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, the broth actually freezing even better than the beans. Reheat it gently in a pot, adding a splash of water if the broth has reduced too much.

Questions about this dish

Can you use other fresh beans instead of Paimpol coco beans?

Yes, other fresh shelling beans or fresh white beans work well, though cooking time may vary slightly. Taste often near the end to check doneness.

Can you make this dish ahead of time?

Yes, it actually tastes better reheated the next day once the flavors have had time to mingle. Make it the day before and reheat gently before serving.

Why should you only salt the beans at the end?

Salting dried beans too early toughens their skin and extends cooking time. Salting at the end keeps the coco beans tender and soft.

Can you freeze cooked Paimpol coco beans?

Yes, this dish freezes very well for up to two months in an airtight container. Thaw it in the fridge before reheating it gently.

How long does it take to make a pot of Paimpol coco beans with vegetables and grilled bread?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pot of Paimpol coco beans with vegetables and grilled bread?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pot of Paimpol coco beans with vegetables and grilled bread cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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