Coco de Paimpol is a half-dry haricot bean produced in the CĆ“tes d'Armor region in France. The beans come in pale yellow pods so they must be shelled. They are white and cook very rapidly. Their season is from late summer to early autumn, making them a rarity in the bean world.
When cooked, their flavor is uniquely nutty and flowery, with a melt-in-the-mouth, creamy quality. Because they are half-dry, they are softer and easily digestible. It is recommended to boil them for about 30 minutes and add them to salads, pasta, soups or prepare them with meat, tomatoes, garlic and sage for a traditional bean stew.
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