Mogettes de Vendée aux haricots blancs

Name: Mogettes de Vendée aux haricots blancs
Total time: 120 min
Yield: Serves 6
Cuisine: Pays de la Loire
Ingredients: 500 g (18 oz) mogette beans (Vendée white beans) (Vendée white beans); 200 g (7 oz) smoked lardons; 2 yellow onions, thinly sliced; 3 garlic cloves, crushed; 2 carrots, finely diced; 1 bouquet garni (thyme, bay leaf); 3 tbsp thick crème fraîche; 1 tbsp chopped flat-leaf parsley

Vendée white beans with bacon

⏱ 120 minServes 6Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

500 g (18 oz)mogette beans (Vendée white beans)Vendée white beans
200 g (7 oz)smoked lardons
2yellow onions, thinly sliced
3 clovesgarlic, crushed
2carrots, finely diced
1bouquet garnithyme, bay leaf
3 tbspthick crème fraîche
1 tbspflat-leaf parsley, chopped

500 g (18 oz) mogette beans (Vendée white beans) Vendée white beans
200 g (7 oz) smoked lardons
2 yellow onions, thinly sliced
3 cloves garlic, crushed
2 carrots, finely diced
1 bouquet garni thyme, bay leaf
3 tbsp thick crème fraîche
1 tbsp flat-leaf parsley, chopped

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven (24 cm / 9½ in across)

1 large bowl for soaking

1 chef’s knife (20 cm / 8 in blade)

1 cutting board

1 sturdy wooden spoon

1 medium ladle

1 fine-mesh strainer for draining

03 — Method

Soak the mogette beans in the bowl of cold water for 12 hours so they swell evenly.
Drain the beans, rinse them well, then put them in the Dutch oven and cover with cold water.
Bring to a simmer, skim the surface, then cook covered over low heat for 1 hour until the beans are tender.
Meanwhile, brown the lardons in a skillet for 5 minutes, then add the onions and carrots and cook for 8 minutes.
Add this mixture to the beans with the crushed garlic and the bouquet garni, and cook for 30 more minutes.
Check the beans: they should hold their shape but be creamy inside. Adjust the seasoning.
Off the heat, stir in the crème fraîche to bind gently, then sprinkle with chopped parsley before serving.