Take a whole bunch of Coco Rose, pod them, photograph them for the blog and thence cook 'em...
20 mins at a simmer. While that is merrily cooking, cut up a pepper (red or green) into small dice, chop up an onion red or yellowy-white as ya like and slice finely some garlic. Chop up also a large ripe tomato or two, and remember people, never keep those tomatoes in your fridge!!
Pour some olive oil (a non virgin is good enough for me) into a pan and fry lightly the veggies for a few minutes. Once you are happy with that little lot, you should add it to the pan with the beans...
Now then, do you want to eat it as a soup or as an accompaniment to something else. Your answer will depend on how much of the bean cooking lquid you want to keep back.
Me? I drain the beans keeping the liquid and then add the onion/pepper/tomato mix to the beans and add little by little, the liquid until I get the consistancy I want.
Cook this beans/pepper/tomato mix for 20 minutes or until you like the beans that way, and then check and adjust the seasoning...
Wow!! Almost baked beans, and just wonderful. Very moreish and probably why I weigh the amount I do. A good bottle of Sablet, from the Rhone will accompany that really well. The spicy nature of the syrah or shiraz grape should grab you....
* also known in parts as Coco paimpol, or Borlotti beans
Bon appetit.
Pondlife
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