Basic product of cassoulet, the ingot bean is an essential product of the gastronomy of Lauragais. The delicacy of its skin and its soft flesh make it digestible and allow multiple culinary associations, sometimes surprising.
In the company of the cooperative food group Arterris and the brand Terra Occitana, leader Fabrice Mignot invites you to put beans in your traditional dishes!
Coconut, chocolate & bean cookies
Number of persons
Preparing the beans
Preparation time
Cooking time
4 people
15 h
15 minutes
12 minutes
Ingredients
200 gr of Castelnaudary IGP beans
7 cl of maple syrup or flavored honey
70 gr of peanut butter or confit of hazelnuts or honey fines
30 gr of grated coconut
5 gr of baking powder
130 gr of flour
50 gr of chocolate chip
3 gr of salt
Configuration
The day before, put the Castelnaudary IGP beans to soak in a large bowl of cold water and cover with a tea towel. The next day, place the beans in a large saucepan, then wet with 1.5 L of water. Bring to a boil, then lower the heat. Cook at a low boil for 1h30.
Drain and let cool. In the bowl of a blender, pour the white beans with the maple syrup or flavored honey and the peanut butter. Mix until a homogeneous result is obtained.
Preheat the oven to 180 ° C. Put the bean paste in a bowl, add the flour, baking powder and mix. Then add the pinch of salt and the grated coconut. Mix again. Form balls with the dough, place them on a baking sheet covered with parchment paper, flatten them and sprinkle with chocolate chips. Bake 12 minutes at 180 ° C. Let cool before tasting
Advice from Comptoir d'Isatis
Vary the pleasures by replacing the grated coconut with pieces of figs or chestnuts.
Vary the honey for more cookies even more fragrant.
Add chestnut cream for even more indulgence.
Chocolate and Bean Brownie
Number of persons
Preparing the beans
Preparation time
Cooking time
4 people
15 h
15 minutes
12 minutes
Ingredients
400 gr of Castelnaudary IGP beans
400 g of honey
65 gr of flour
6 gr of yeast
170 gr of dark chocolate
20 gr of chocolate chip
60 gr butter
20 gr of almonds
3 gr of salt
Configuration
The day before, put the Castelnaudary IGP beans in a bowl with cold water and let soak overnight. The next day, cook the beans in 2 liters of simmering water for 45 minutes. Drain and let cool. In a salad bowl, mix the beans with the honey.
Preheat the oven to 180 ° C. Melt the previously chopped chocolate and the butter in a double boiler. Add the mashed beans. Using a spatula, add the flour, baking powder, salt and chocolate chips. Preheat the madman to 180 ° C. pour the dough into a greased dish, sprinkle with whole almonds. Bake for 30 minutes at 180 ° C.
Let cool before cutting into rectangles and sprinkle with icing sugar.
Advice from Comptoir d'Isatis
Vary the pleasures by adding nuts, hazelnuts, or chestnuts or even red fruits such as raspberries.
Vary the honeys for a more fragrant brownie like raspberry honey or chestnut honey.
For a more floral twist, don't hesitate to add a little violet liqueur.
Bean waffle, burrata and smoked trout from the Pyrenees
Number of persons
Preparing the beans
Preparation time
Cooking time
4 people
15 h
15 minutes
12 minutes
Ingredients
300 gr of Castelnaudary IGP beans
1 carrot
400 g of honey
1 bouquet garni
1 onion
3 cloves of garlic
1 cube of chicken stock
2 eggs
150 gr of flour
7 cl milk
5 gr of baking powder
20 gr de beurre
20 gr of almonds
3 gr of salt
garnish (burrata, trout, lemon, dill, salt and pepper)
Configuration
The day before, put the Castelnaudary IGP beans in a bowl with cold water and let soak overnight. The next day, peel the onion, garlic and carrot and cut into pieces. Cook everything in 1.5 liters of simmering water in the broth with the bouquet garni. Skim from time to time and cook at low broth for 1h30. Drain and collect only the beans (keep about ten for dressing). Coarsely crush the beans.
Put the flour, salt, pepper and baking powder in a container and make a small well. Pour the eggs in and mix. Add the mashed beans, melted butter and gradually the milk. Leave to rest for 1 hour. Bake the waffles in a waffle iron.
For the dressing, cut the burratas into strips, distribute them over the still hot waffles. Add a slice of smoked Pyrenean trout, garnish with a lemon zest, a few beans and a sprig of fresh dill.
