John Myers
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Breton Coco De Paimpol AOC
The perfect breton coco de paimpol aoc recipe with a picture and simple step-by-step instructions.
- 1200 g Coco beans
- 2 piece Carrots
- 2 piece Tomatoes fresh, great
- 1 piece Roscoff onion, large, diced
- 1 toe Garlic fresh
- 1 piece Roscoff onion small, whole
- 2 tbsp Olive oil
- 0,5 piece Red chilli pepper
- 0,5 tsp Sugar
- 1 Schluck herber Weißwein z.B. Muscadet sur lie
- Vegetable broth, about 1/4 liter
- Bay leaf, whole clove, salt, pepper
Foreword …
- Dear cooking friends, if you cook it yourself, then take really nice free-range carrots and tomatoes, which have taste, it is a feast while eating, I also like to eat this dish without anything (smack) …..
Product info
- AOC = “Appelation d’origine Contrôlée” means controlled designation of origin in French. This protective seal is very popular with the French and stands for excellent product quality. The seal applies to agricultural products from a certain region, here the “coco from Paimpol”. You can find them on the market or in the supermarket from August to October, the supermarkets in France are very well stocked with regional products. These beans are of course also available as dried goods, but I like the fresh beans much better ……..
preparation
- First the beans are peeled from the pods, this is very quick.
- Sauté the onion, the chopped carrots and the sliced carrots in olive oil (in the roaster). After a few minutes, add the finely chopped chilli pepper and the finely chopped clove of garlic and coco and sauté and stir-fry. After a few minutes, add the chopped tomatoes, add sugar and stir again briefly.
- Deglaze with a sip of white wine and then add a 1/4 liter of vegetable stock, the beans are now completely covered with the liquid.
- The oven has now been preheated to 100 ° C and the roasting pan will now go into the oven for an hour. After half an hour, a check is made to see whether there is still enough liquid, if necessary add hot broth. The dish is salted 10 minutes before the end of the cooking time (late salting prevents the beans from becoming hard).
- I like to serve these beans with lamb, rabbit or roast veal. BUT, if you like lamb, you should eat lamb with it, I tell you the non plus ultra. With a good red, a real feast.
- Bon appétit !!!
- PS: The beans taste even better when warmed, so if you cook them the day before and eat them warmed up, you will be rewarded. PPS: I frozen a part after the 2nd day, of course with the cooking liquid …
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