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The traditional white bean, it looks really great!

Nature Eva - Webmaster By Eva - Webmaster, the 11 September 2015

We know all this famous called haricot bean "traditional white bean" for some, or "ingot" others. But, if today I speak to you about this pulse it is for a good reason: September is the month of its harvest. But in reality, we really know this vegetable? Presentation…

The import of the bean in France goes back to the XVIth century, when Spanish sailors brought back of South America the seeds of haricot beans which were offered at that time, to Pope Clément VII. Then, afterward, this one were put back to monks who succeeded then in cultivating this famous bean.

Meeting with Jean-François COURSAUD, farmer of traditional white beans to Coulon (79510)

Its culture
The seed of seeds is made of in the middle of May in in the middle of June but attention, not wherever. It is necessary to be all eyes in the composition of the ground. This one must be deep and rich in organic matters (vegetables, animals, mushrooms and other decomposers). Furthermore, the temperature of the ground has to affect approximately 15 degrees. That is why it is necessary to wait in the middle of May (approximately 15 of the month). Hey yes, the traditional white bean is a sensitive to nervous, it does not support the cold. It is also necessary to know that besides being sensitive to nervous, traditional white beans are not very sociable. They must be approximately crashed in 10 cms some of the others to be able to develop!

Its harvest
The harvest is made in two phases, is 90 days after the sowing.

The lifting: the principle being to tear away traditional white beans (Not! Without jokes!) then to let them dry on the plot of land. She is manually made at Jean-François COURSAUD's.
The beating: which consists in separating the stalk of the bean to collect this one once dry.

Good to know
This pulse very rich in nutriments brings an effect "anti-stress" on the body. He contains of the vitamin B and some magnesium which turns out essential for the nervous balance and limits the anxiety. Particularly rich in mineral salts, trace elements, fibers, vitamins and packaging few salt and fats, the traditional white bean is to be consumed without moderation!

By Sylvianne Léveillé pulled by its book " The cooking of the Charente and Poitou " on sale to the shop of the Tourist office.

People: 4 Preparation: 30 minutes Cooking: 1:15 am

1 kg of traditional white beans · 3 carrots
8 pickling onions · 100 g of butter
2 cloves of garlic · 1 bouquet garni
1 branch of savory · Parsley
1 clove · Salt and pepper

Shell traditional white beans. Peel onions and garlic. Cut them in two. Peel and wash carrots. Cut them in dice. Melt 50g of butter in a hen. Add onions and carrots. Get back without letting color during 10 minutes, by moving in the wooden spoon. Add traditional white beans. Mix, please and add the garlic, the bouquet garni, the savory, the clove. Cast anchor of water at height. Cover and let plot during 1:00 am. Remove the lid 20 minutes before the end of the cooking. Let cook without cover until the water does not recover any more traditional white beans, which owe beings cooked just in time without crashing. Remove the bouquet garni. Before serving, incorporate the rest of the butter and sprinkle with chopped parsley.


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