LEGUMOR white beans are dried round white beans, in a 1 kg pouch. Once soaked and cooked, they become tender and soak up sauces well: they are found in African stewed dishes as well as in cassoulet. Like all dried beans, they must be soaked and then boiled before being eaten.
What is the cocos blanc bean?
The cocos blanc, or white coco bean, is a variety of white bean with a round, plump grain, distinct from the more elongated lingot bean. In France, it is the signature ingredient of cassoulet; in African cooking, it goes into many stewed sauce dishes.
How to prepare it?
- Soak the beans for at least 5 hours, ideally overnight, in 2 to 3 times their volume of water, then discard the soaking water.
- Cover with fresh water and bring to a rolling boil for at least 10 minutes: this step destroys the lectins naturally present in dried beans.
- Continue cooking on low heat for 45 to 90 minutes depending on the size of the grain, or 25 to 30 minutes in a pressure cooker after reaching pressure, until tender. Add salt at the end of cooking.
Do not cook dried beans solely in a slow cooker on low heat: it does not reach the temperature needed to destroy these compounds.
What to pair it with?
For a complete bean dish, pair white beans with ORCHIDÉE broken rice or LEGUMOR black-eyed peas. The recipe for Cape Verdean cachupa, a corn and bean stew, is on the blog. The full range: cereals and grains.
Product information
- Brand: LEGUMOR
- Net weight: 1 kg
- Ingredient: 100% white coco bean
- Allergens: none of the 14 allergens that must be declared
- Storage: cool, dry place, away from light; once opened, airtight container
Precautions
Like all dried beans, cocos blancs contain lectins, including phytohaemagglutinin, destroyed by sufficient cooking. Always soak them, then boil at a rolling boil for at least 10 minutes before continuing to cook, and avoid a slow cooker on its own, which does not reach a high enough temperature.
