I found a package of dried white beans in the supermarket that were interesting. Small and roundish, they come from Pamiers in the Midi-Pyrenees region of France. Maybe navy bean like? I decided to cook them with “Loosiana” style seasoning and some French smoked pork that resembles a vaguely salted, mildly spiced Cajun tasso.
The butcher told me that this pork is usually eaten thinly sliced like a snack. Perhaps like Bayonne? He was skeptical as to its value as a bean flavoring.
I thought it was good, giving the beans a smoky flavor, although I thought the butcher should have done a wet salt cure for at least a week before smoking.
Coco de Pamiers
1lb dried coco or navy beans, soaked overnight
4 cloves garlic, finely chopped
1 onion, finely chopped
4 celery branches, finely chopped
1 large red bell pepper, finely chopped
1 red chilli, seeded and finely chopped
1 large smoked ham hock, cut into cubes
2 bay leaves
5 dried thyme sprigs
1 tbsp oregano
Salt and pepper to taste
Put everything into a pot, cover with water, bring to a boil and simmer for 1 1/2 – 2 hours.
Fabulous bean dish, fab pictures. Are you on drugs?
Thank you Roger.
Sigh, Roger’s making me laugh. Tell him to quit it! I love when you cook Loosiana style. I love about everything you make, but you know I have a soft spot for when you go all stateside on us.
Thank you Greg 🙂
I’ll take the drugs Roger (spoke of)…. if this is what they do for cooking and taking pictures….RaeDi
Thanks for visiting my blog RaeDi. The pictures of the hummingbirds on your blog are incredible!
very lovely, ditto all of the above, your ingredients are just gorgeous, it really Looks like the lunch that I would rather be eating today.. c
Thank you ceciliag.
Incroyable, jadore la photo n°2 : )
Oui, moi aussi
I just love the hearty combination of beans and ham!! This dish is fabulous. I will surely make it!!
Thank you ambrosiana. I can imagine this with rustic smoked Italian spiced pork.
You make a bowl of beans look absolutely great.
Thank you. They were good!
In Spain, they about the same dish : it’s called “Cozido”, the only difference (if my memory is good) is they had sausages with the pork !!!
Hi Daoule. I bet the sausages would be good. I’m going to look up the recipe. Sounds interesting
Hi Madame Mullally, sorry for all the spelling mistakes. Actually the real name is ” COCIDO” (cozido is the portuguese one).
Here’s a link for you : http://www.spain-recipes.com/cocido-recipe.html
Thank you Daoule