Breton Cassoulet with Coco de Paimpol
Ingredients:

• 500 g Coco de Paimpol AOP Prince de Bretagne
• 4 Molène sausages or any other smoked sausages
• 5 carrots Prince de Bretagne
• 2 Roscoff onions AOP Prince de Bretagne
• 3 cloves of pink garlic from Brittany Prince de Bretagne
• 50 cl dry cider
• Thyme and 1 bay leaf
• Olive oil
• Salt & pepper

Preparation of the Breton Cassoulet with Coco de Paimpol:

Steps:

1. Preparation of the ingredients:

   • Soak the Coco de Paimpol beans in cold water for 12 hours (if using dried beans). If using canned beans, you can skip this step.
   • Cut the Molène sausages into pieces or leave them whole according to your preference.
   • Peel and slice the carrots.
   • Peel and finely chop the Roscoff onions.
   • Chop the garlic cloves.

2. Cooking the beans:

   • Drain the soaked Coco de Paimpol beans and cook them in a large pot of boiling water for 45 minutes to 1 hour, until tender. Drain and set aside.

3. Cooking the sausages and vegetables:

   • In a casserole dish, heat a little olive oil. Add the onions and garlic, and sauté until translucent.
   • Add the carrots and sausages to the casserole, then sauté for 5 to 10 minutes to brown the sausages nicely.

4. Assembling the cassoulet:

   • Add the cooked Coco de Paimpol beans, dry cider, thyme, and bay leaf to the casserole.
   • Season with salt and pepper to taste, and mix well.
   • Cover and simmer on low heat for 30 to 45 minutes, until the flavors meld and the vegetables are tender.

5. Finishing:

   • Adjust the seasoning with salt and pepper if necessary. Remove the bay leaf and serve hot.

Origin of the ingredients:

• Coco de Paimpol AOP: This dry bean, grown exclusively in Paimpol, Brittany, is an AOP (Protected Designation of Origin) product, ensuring its authenticity. It is particularly prized for its creamy texture and subtle flavor, perfect for a cassoulet. Coco de Paimpol is a semi-dry bean from a variety of common beans (Phaseolus vulgaris), harvested by hand before full maturity and sold in pods, which must contain at least three beans. Its cultivation area spans 800 hectares across 85 municipalities in northwestern Côtes-d'Armor, including the Trégor coast and northern Guingamp region.

• Molène Sausages: Molène sausage is a traditional specialty from the island of Molène in Finistère. It is distinguished by a smoking process using seaweed, which gives it a unique flavor. The pork is chopped with a knife, not minced, and smoked in a chimney for five days (two hours a day). This long smoking process imparts a very distinctive flavor, which pairs perfectly with the softness of Coco de Paimpol, adding an authentic Breton touch to the dish.

• Roscoff Onion AOP: The Roscoff onion has been a Controlled Designation of Origin (AOC) since 2009 and received European recognition under the AOP (Protected Designation of Origin) in 2013. Grown on the northern coast of Finistère, this onion has been cultivated for nearly 400 years and is highly prized for its sweetness and mild flavor. The management of this designation is handled by the "Roscoff Onion" Syndicate, ensuring the quality of this iconic Breton product.

• Carrots and Pink Garlic from Brittany: Brittany is known for the quality of its vegetables, particularly its carrots and pink garlic. The pink garlic from Brittany is recognized for its mild and slightly sweet flavor, making it ideal for slow-cooked dishes like cassoulet. Garlic is an essential product in Breton cuisine, imparting a delicate and fragrant flavor to traditional dishes.

• Dry Cider: Cider is an iconic product of Brittany. Dry cider, with its slight acidity and fruity aromas, enhances the flavors of the cassoulet, adding a pleasant freshness to the dish.

Drinks to pair:

To accompany this traditional Breton dish, several beverage options will complement the flavors perfectly:

1. Breton Cider: A dry or semi-dry cider from Brittany would be the ideal match for this cassoulet. The slight acidity and fruity aromas of the cider balance the richness of the dish.
2. Dry White Wine: A dry white wine, such as a Muscadet from the neighboring Loire region, would be an excellent choice. Its fruity notes and freshness beautifully complement the flavors of the dish.
3. Light Red Wine: If you prefer red wine, opt for a light and fruity wine, like Pinot Noir or Gamay. These wines won't overpower the flavors of the cassoulet but will add a pleasant smoothness.
4. Breton Beer: A craft beer from Brittany, such as a pale ale or amber beer, can also be an interesting alternative for those who prefer beer. It will bring lightness and a slight malty flavor that complements the cassoulet's flavors.

Tips:

• Reheating: Like all stews, cassoulet tastes even better when reheated. Feel free to prepare it ahead of time and warm it gently before serving.

This Breton cassoulet is a comforting and flavorful dish that reflects the richness of Breton products. Perfect for family or friends' meals, it will allow you to discover Brittany from a unique perspective, with authentic ingredients and unmistakable flavors. Enjoy your meal!