When we were in the Vendee region of France with Roger and Jenn Stowell, Roger prepared a wonderful soup of herbs and fresh white beans. These beans were the famous mogettes de Vendee or lingot beans. When cooked, these beans have a creamy texture and are a must have ingredient in French cassoulet.
I decide to make a pot to accompany some grilled herb crusted veal slices.
Mogettes de Vendee
1 lb of lingots beans, soaked overnight
1 carrot, sliced
1 shallot, minced
3 garlic cloves, minced
2 bay leaves
1/2 tsp herbes de Provence
Olive oil
6 pieces of bacon, sliced in to batons
10 cherry tomatoes
Cook the garlic, shallot, carrot, bay leaf and herbes de Provence in the olive oil for 1-2 minutes. Add this to the soaked beans and cover all with water. Bring to a boil and allow to simmer for about 1 hour and 30 minutes.
In the meantime, cook the bacon until just beginning to brown, add the tomatoes and cook for another minute or two.
When the beans are done, stir in the bacon and tomatoes.
Cooking in Sens 
Lovely use of mogettes, and I’m so proud of your pictures. The colour is great and they’re really well seen. Congrats.
Thank you, my teacher.
Excellent post!!! I love white beans and your recipe reminds me of how they prepare white beans in Tuscany, where they serve it as side dish when eating their delicious Tuscan steaks!!!
I would love to visit Italy again for a serious sampling of regional cuisine and wines.
I have dried white beans in the pantry now. I really like your recipe that adds the cherry tomatoes, not only flavor but beautiful color as well.
Thank you Karen. The cherry tomatoes are really nice right now and I just want to put them in everything.
This is the second mention of these beans I’ve seen today. Must investigate further. This looks amazing.
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