Coco Bean White Dry 5 kg Epigrain
A French bean native to Brittany whose small, round shape and white colour are reminiscent of the North American white bean or also known as Navy beans.They have a starchier texture with a buttery, slightly nutty flavour. Coco beans are used in traditional European soups and stews including bean and greens, or bean and pasta soup combinations, such as Pasta Fagioli. In North America they are used to prepare baked beans, bean soups, and in ragouts as side dishes for meats.
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Ingredients
Navy beans.
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Course
- ESSENTIAL IN FRENCH RECIPES – These small, round dried coco beans are often used in French recipes. A key ingredient in making confit, stew, soups, gizzards, and pasta, these beans are essential for making your dishes more palatable. In the North American regions, dried coco beans are used in a host of baked dishes. You may also make a savory side dish by infusing it with these little beans.
- HOW TO USE? – To use them in your recipes, you need to pre-soak them in water. Rinse and drain. Boil beans in water. Once boiling, reduce to a simmer and cook until soft and tender.
- NUTTY FLAVOR – The dry white coco beans add a nutty flavor to your food, with its starchy texture making your dishes thicker and creamier. The buttery texture of cooked coco beans is simply delectable.
- VEGAN – These dry coco beans are vegetarian and vegan-friendly. Whether you're preparing soups, salads, entrée, or the main course, adding these beans will enhance the taste of all your dishes.
- ALSO KNOWN AS - These white Coco Beans are also known as Navy beans, Boston beans, Yankee beans or pearl haricot beans.
Vegan and vegetarian friendly.
COOKING INSTRUCTIONS: Rinse and drain the beans in cold water. In a pot, transfer the beans and cover with water, about 2 inches above. Bring to a boil on high heat and cover. Once the water is boiling, reduce the heat to a simmer and let it cook for about 30-40 minutes or until the beans are soft and tender. Drain excess water. Optional: Pre-soak beans overnight.