White beans

Haricots blancs

What it is

Beans crossed from the Americas in the 1530s; Catherine de’ Medici reportedly carried a pouch of them to France in her wedding luggage. Tuscans became such devotees that the rest of Italy nicknamed them mangiafagioli — the bean-eaters.

In the kitchen

Cook them gently — a hard boil bursts their jackets — and always with a bay leaf and a whole garlic clove. Their broth is liquid silver: keep it.

Goes with

Sage Tomato Rosemary Pork Bay leaf Olive oil Onion

Same species

Ayocote bean Black bean Borlotti bean Cannellini bean Coco de Paimpol Faba asturiana

Also used with

Sisteron lamb Arleux smoked garlic Coppa Lamb shoulder Finocchiona Leg of lamb

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