Mojette beans

Mojette Beans

The Mojette Bean is a type of legume native to the Pays de la Loire region in western France. Known for its distinctive white color and elongated shape, the Mojette Bean is a staple in French cuisine and is often used in a variety of dishes, including salads, stews, and casseroles.

History

The Mojette Bean has a long history in the Pays de la Loire region, where it has been cultivated for centuries. The bean is named after the town of Mojettes-sur-Loire, which is renowned for its bean production. The cultivation of the Mojette Bean is a significant part of the region's agriculture and local economy.

Cultivation

Mojette Beans are typically sown in the spring and harvested in the late summer or early fall. They prefer a sunny location and well-drained soil. The plants are bushy and do not require staking. The beans are harvested when they are fully mature and have a creamy white color.

Culinary Uses

In French cuisine, Mojette Beans are often cooked with garlic, onion, and herbs to create a flavorful dish. They are also commonly used in salads, stews, and casseroles. The beans have a creamy texture and a mild flavor, which makes them a versatile ingredient in many recipes.

Nutritional Value

Mojette Beans are a good source of protein, fiber, and vitamin B. They are also low in fat and calories, making them a healthy choice for those following a balanced diet.

See Also

• French Cuisine
• Legumes
• Agriculture in France

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