Description
Green lentils from Le Puy, comes from earth of volcanic origin in which it is grown, and a special, local micro-climate.
Well-known for their culinary and dietary properties, dried vegetables provide vegetable proteins (without fat), fiber, minerals and are naturally poor in lipids. Delicious in warm lentil salads and hearty French lentil soups.
Sabarot produces a wide variety of beans, from the justly famous Le Puy lentils ("the best lentils in the world," according to Patricia Wells), which are grown in the red volcanic soil of the Velay and are known for their unusual coloring--dark green marbled with blue--and fine taste. The dainty pea-sized white coco beans may be used in stews or cassoulets; they are also superb with lamb, sausages, gésiers, or duck confit. Flageolets verts, also known as green kidney beans, were first produced by chance by Gabriel Chevrier in 1872. They are grown in the Arpajon region, in Brittany, and in central France and are harvested in August and September before they have matured. Their delicate taste makes them an excellent accompaniment for lamb dishes. Mogettes are a small white kidney-shaped bean, tender and melting, with a thin skin. It is a specialty of the Vendee and Poitou Charentes. The haricots Soissons is a large white bean. The range also includes green lentils and pink coco beans.