I love to see the haricots beurres(wax beans) in the market! That means that fresh coco beans are not far behind. In fact, I saw a handful of French canneberge (cranberry beans) in the supermarket but there wasn’t enough left to do anything with. When they arrive in the farmers’ market, the first thing I will make is a cassoulet from Castelnaudary in the Midi region. Can’t wait!
Les haricots beurres are not M. Parret’s favorites but he has never had them like this. This was an excellent opportunity to illustrate that diversity in cooking styles is a good thing. I sort of hammered that point home 😀 I think he has changed his mind about these beans 🙂
I found this recipe in the French Saveurs magazine. This magazine has been a long time favorite of mine when I am in France because they usually cook what is available in the…
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