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Home   Whole Foods from Hodmedod & Guest Producers   White Coco Beans from France, Organic
White Coco Bean & Walnut Dip with Pomegranate White Coco Bean & Walnut Dip with Pomegranate
Tomatoes Stuffed with White Coco Bean and Mushrooms Tomatoes Stuffed with White Coco Bean and Mushrooms
Harissa Baked Coco Beans Harissa Baked Coco Beans
Coco Bean & Beetroot Salad with Tahini Yoghurt Coco Bean & Beetroot Salad with Tahini Yoghurt
White Coco Beans from France, Organic
White Coco Beans from France, Organic

White Coco Beans from France, Organic

Free UK delivery on all orders over £50

A small variety of common bean, creamy white coco - or cocobel - beans hold their shape when cooked and have a delicate texture and nutty flavour. You won't find better than these white beans grown by Jérémy and Jonathan Desforges at the Ferme des 3 Rois in the Beauce region of central France.

Or try all four varieties of our new organic beans from France and save over 20%!

Growing any beans other than fava is very difficult to do in the UK. Over the years we've worked with small growers to offer occasional small quantities of different Phaseolus bean varieties. But they sell out immediately and we've left many bean lovers disappointed.

We're excited to now be working with the Desforges brothers to bring some of their superb organic beans across the Channel, less of a journey than some of our Scottish organic fava have to travel! The Ferme des 3 Rois was converted by Jérémy and Jonathan to organic production and diverse cropping in 2020.

White coco beans are a variety of Phaseolus vulgaris - known as haricot or common bean - said to have been introduced to Brittany from Argentina. They've become popular in France as an especially tender dry storing bean.

  • Cooking instructions

    Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 40 minutes until the beans are soft. Add more water if needed.

    Notes on Cooking Dried Pulses

    Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses. Cooked pulses can be used immediately or frozen for later use.

    Read our Pulses 101, part 2: Cooking basics - water & heat blog post for more about cooking dried pulses.

  • Ingredients

    White Coco Beans

    Allergy information

    No Allergens

    Further info

    A variety of Phaseolus vulgaris bean.

    Grown in France.

    Suitable for vegans and vegetarians.

  • Typical values
    		 Per 100g
    Energy 1,172kJ (280kcal)
    Fat 1.8g
    of which saturates 0.2g
    Carbohydrate 44g
    of which sugars 1.9g
    Fibre 17g
    Protein 19g
    Salt 0.05g

Category: French , Organic , Phaseolus Beans , Rare Beans , White Beans

White Coco Bean & Walnut Dip with Pomegranate White Coco Bean & Walnut Dip with Pomegranate
Tomatoes Stuffed with White Coco Bean and Mushrooms Tomatoes Stuffed with White Coco Bean and Mushrooms
Harissa Baked Coco Beans Harissa Baked Coco Beans
Coco Bean & Beetroot Salad with Tahini Yoghurt Coco Bean & Beetroot Salad with Tahini Yoghurt

More From This Collection

Phaseolus bean varieties

Dried Beans, Split & Whole

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Recipes using White Coco Beans from France, Organic

White Coco Bean & Walnut Dip with Pomegranate
View Full Recipe
White Coco Bean & Walnut Dip with Pomegranate
This dish combines subtly fruity, savoury, sweet and acidic flavours, all in one. Inspired by the classic Syrian red pepper dip muhammara, it's best paired with crunchy fresh veg and flatbreads.

This recipe was created by food stylist, recipe developer and private chef, Eden Owen-Jones, whose focus is on sustainable food that is good for us and the planet.

Ingredients

  • 200g White Coco Beans, soaked overnight
  • 100ml Cooking Water from the White Coco Beans
  • 40g Toasted Walnuts
  • 1 tsp Dried Pomegranate Seeds
  • ½ tsp Toasted Cumin Seeds
  • 1 Garlic Cloves, sliced
  • 4 tbsp Olive Oil
  • 1-2 tbsp Lemon Juice
  • 1 tbsp Pomegranate Molasses
  • 3g Fresh Parsley, chopped
  • 3g Fresh Dill, chopped
  • Salt, to taste
To Serve
  • 1 Bunch Breakfast Radishes
  • 2 Purple Endive
  • 1 Fennel Bulb, cut into wedges
  • (or any other selection of crunchy vegetables)

Method

  1. Give the beans a good rinse before soaking in the fridge overnight in at least 700ml of water. Cook to packet instructions in 1 litre of water until soft, drain and reserve 100ml of cooking liquid.
  2. Place the pomegranate seeds and cumin seeds in a pestle and mortar and pound until broken down, then add the garlic with a pinch of salt and grind into a paste. Finally, add the toasted walnuts, breaking them down into a coarse powder. Stir through the fresh herbs and 3 tbsp of olive oil.
  3. Add the beans to a bowl and lightly mash some with a fork, then stir through 100ml of their cooking liquid, followed by the walnut paste. Check for seasoning and add the lemon juice to taste.
  4. Spread your dip in the centre of a large serving plate and drizzle over the remaining olive oil and pomegranate molasses. Surround with a selection of crunchy vegetables.


Tomatoes Stuffed with White Coco Bean and Mushrooms
View Full Recipe
Tomatoes Stuffed with White Coco Bean and Mushrooms
This simple yet impressive dish is full of bold flavours and satisfying textures. Juicy tomatoes are filled with a hearty mixture of creamy white coco beans, savoury mushrooms, and fragrant spices, then roasted until meltingly tender. Finished with a drizzle of spiced curry leaf butter, it brings together earthy, citrusy, and warming notes in a dish that works beautifully as a starter, a light lunch, or a vibrant side

Serves 4 as a side or starter

Ingredients

  • 10 Large Tomatoes
  • 150g Coco Beans, soaked overnight (a strip of kelp can help soften the beans).
  • 2 tbsp Olive Oil
  • 1 Brown Onion, finely chopped
  • 2 Cloves Garlic, minced
  • 200g White Button Mushrooms, finely chopped
  • 1 Lemon, juiced, and the zest of half 
  • ¾ tsp Salt 
  • ½ tsp Allspice 
  • ½ tsp Ground Black Pepper 
  • 10g fresh Coriander, chopped 
  • 50g fresh Breadcrumbs 

Curry leaf butter

  • 6 tbsp Butter 
  • 20 Curry Leaves 
  • 2 Green Chillies, sliced 

Method

  1. In a medium saucepan, bring 1 litre of water to the boil with the soaked coco beans and strip of kelp (if used). Cover and reduce the heat to a simmer. Cook for 45 minutes to 1 hour, or until the beans are completely soft. Drain, rinse, and keep the beans in fresh water until ready to use.
  2. Preheat the oven to 210°C. Slice the tops off the tomatoes and carefully scoop out the seeds using a melon baller or teaspoon to create a cavity. Reserve the tops for baking, and set aside the tomato pulp for use in another recipe.
  3. In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook for 10 minutes until soft. Add the garlic and mushrooms, increase the heat to high, and cook for another 5 minutes until the mushrooms have released their moisture and begin to brown.
  4. Add the allspice, black pepper, and lemon zest to the pan and cook for another minute. Remove from the heat and stir in the salt, lemon juice, coriander, cooked beans, and breadcrumbs.
  5. Spoon the mixture evenly into each tomato, place the tops back on, and roast in the oven for 15–17 minutes.
  6. While the tomatoes are roasting, melt the butter in a small saucepan over medium heat. Add the curry leaves and sliced chillies and let them sizzle for a minute. Remove from the heat.
  7. Spoon the hot curry leaf butter over the roasted tomatoes and serve warm, either on their own or with crusty bread.


Harissa Baked Coco Beans
View Full Recipe
Harissa Baked Coco Beans

A smoky, spicy and deeply comforting breakfast or brunch dish featuring tender white coco beans simmered in a rich harissa tomato sauce, served over perfectly toasted bread with fresh herbs. Serves 2.

Ingredients

  • 150g dried Hodmedod's White Coco Beans (soaked overnight)
  • 1 tbsp harissa paste
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 150g cherry tomatoes
  • 1 tbsp tomato puree
  • 100ml stock
  • Olive oil
  • Small handful of dill, parsley or whichever soft herbs you prefer
  • Hodmedod's bread (Wholemeal Tin or Rye work well)

Method

  1. Prep beans: Cook the coco beans as per instructions and set aside.
  2. Sauté aromatics: Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add in your diced onion and cook for 4-5 minutes until starting to soften.
  3. Add garlic: Add in your garlic and cook for one minute.
  4. Build sauce: Add in your cherry tomatoes, tomato puree, salt and harissa. Cook for 5 minutes, until the tomatoes begin to soften and burst. Add in your stock and cook for another 5 minutes.
  5. Simmer: Add in your cooked coco beans and extra water or stock if needed. Simmer for another 5-10 minutes, stirring occasionally, until the sauce has thickened.
  6. Finish: Serve over a slice of toast with a drizzle of olive oil and fresh herbs!
Coco Bean & Beetroot Salad with Tahini Yoghurt
View Full Recipe
Coco Bean & Beetroot Salad with Tahini Yoghurt
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.

It’s as much a feast for the eyes as it is for the palate, perfect served as a vibrant side, a light lunch, or part of a mezze spread.

Ingredients

  • 2 Large Beetroots, scrubbed clean but skin left on
  • 2 tbsp Olive Oil plus extra to finish
  • 100g Cooked White Coco Beans
  • 1 Small Garlic Clove, minced
  • 1 tsp Cumin Seeds
  • Handful of Pea Shoots
  • 2 tbsp Lemon Juice
  • 15 Fresh Dill, roughly chopped plus more for topping
  • 1 tbsp Tahini
  • 50g Greek Yoghurt or Coconut Yoghurt
  • 1 tsp Za'atar for topping

Method

  1. Preheat your oven to 200°C. Wrap the beetroots individually in foil or brown paper, place on a baking tray and roast for around 45 minutes, until a knife inserted goes through smoothly.
  2. When cool enough to handle, peel off the skin and cut into chunks. Place in a large mixing bowl and set aside to cool.
  3. In a separate bowl combine your yoghurt, tahini, lemon juice, garlic and olive oil. Whisk to combine, adding a little water if needed to loosen.
  4. Add in your cumin seeds and ¾ of the chopped dill along with salt and pepper. Mix together.
  5. Once the beetroot has cooled, add in your cooked coco beans, the rest of the dill, pea shoots and drizzle more oil.
  6. Transfer your tahini yoghurt to a plate and top with half the beans and beetroot. Give it small stir - you want the yoghurt and salad to mix only slightly.
  7. Top with the remaining salad, another drizzle of oil and your za'atar.


View all recipes
  • White Coco Bean & Walnut Dip with Pomegranate

    White Coco Bean & Walnut Dip with Pomegranate

    View Full Recipe
    This dish combines subtly fruity, savoury, sweet and acidic flavours, all in one. Inspired by the classic Syrian red pepper dip muhammara, it's best paired with crunchy fresh veg and flatbreads.

    This recipe was created by food stylist, recipe developer and private chef, Eden Owen-Jones, whose focus is on sustainable food that is good for us and the planet.

    Ingredients

    • 200g White Coco Beans, soaked overnight
    • 100ml Cooking Water from the White Coco Beans
    • 40g Toasted Walnuts
    • 1 tsp Dried Pomegranate Seeds
    • ½ tsp Toasted Cumin Seeds
    • 1 Garlic Cloves, sliced
    • 4 tbsp Olive Oil
    • 1-2 tbsp Lemon Juice
    • 1 tbsp Pomegranate Molasses
    • 3g Fresh Parsley, chopped
    • 3g Fresh Dill, chopped
    • Salt, to taste
    To Serve
    • 1 Bunch Breakfast Radishes
    • 2 Purple Endive
    • 1 Fennel Bulb, cut into wedges
    • (or any other selection of crunchy vegetables)

    Method

    1. Give the beans a good rinse before soaking in the fridge overnight in at least 700ml of water. Cook to packet instructions in 1 litre of water until soft, drain and reserve 100ml of cooking liquid.
    2. Place the pomegranate seeds and cumin seeds in a pestle and mortar and pound until broken down, then add the garlic with a pinch of salt and grind into a paste. Finally, add the toasted walnuts, breaking them down into a coarse powder. Stir through the fresh herbs and 3 tbsp of olive oil.
    3. Add the beans to a bowl and lightly mash some with a fork, then stir through 100ml of their cooking liquid, followed by the walnut paste. Check for seasoning and add the lemon juice to taste.
    4. Spread your dip in the centre of a large serving plate and drizzle over the remaining olive oil and pomegranate molasses. Surround with a selection of crunchy vegetables.


  • Tomatoes Stuffed with White Coco Bean and Mushrooms

    Tomatoes Stuffed with White Coco Bean and Mushrooms

    View Full Recipe
    This simple yet impressive dish is full of bold flavours and satisfying textures. Juicy tomatoes are filled with a hearty mixture of creamy white coco beans, savoury mushrooms, and fragrant spices, then roasted until meltingly tender. Finished with a drizzle of spiced curry leaf butter, it brings together earthy, citrusy, and warming notes in a dish that works beautifully as a starter, a light lunch, or a vibrant side

    Serves 4 as a side or starter

    Ingredients

    • 10 Large Tomatoes
    • 150g Coco Beans, soaked overnight (a strip of kelp can help soften the beans).
    • 2 tbsp Olive Oil
    • 1 Brown Onion, finely chopped
    • 2 Cloves Garlic, minced
    • 200g White Button Mushrooms, finely chopped
    • 1 Lemon, juiced, and the zest of half 
    • ¾ tsp Salt 
    • ½ tsp Allspice 
    • ½ tsp Ground Black Pepper 
    • 10g fresh Coriander, chopped 
    • 50g fresh Breadcrumbs 

    Curry leaf butter

    • 6 tbsp Butter 
    • 20 Curry Leaves 
    • 2 Green Chillies, sliced 

    Method

    1. In a medium saucepan, bring 1 litre of water to the boil with the soaked coco beans and strip of kelp (if used). Cover and reduce the heat to a simmer. Cook for 45 minutes to 1 hour, or until the beans are completely soft. Drain, rinse, and keep the beans in fresh water until ready to use.
    2. Preheat the oven to 210°C. Slice the tops off the tomatoes and carefully scoop out the seeds using a melon baller or teaspoon to create a cavity. Reserve the tops for baking, and set aside the tomato pulp for use in another recipe.
    3. In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook for 10 minutes until soft. Add the garlic and mushrooms, increase the heat to high, and cook for another 5 minutes until the mushrooms have released their moisture and begin to brown.
    4. Add the allspice, black pepper, and lemon zest to the pan and cook for another minute. Remove from the heat and stir in the salt, lemon juice, coriander, cooked beans, and breadcrumbs.
    5. Spoon the mixture evenly into each tomato, place the tops back on, and roast in the oven for 15–17 minutes.
    6. While the tomatoes are roasting, melt the butter in a small saucepan over medium heat. Add the curry leaves and sliced chillies and let them sizzle for a minute. Remove from the heat.
    7. Spoon the hot curry leaf butter over the roasted tomatoes and serve warm, either on their own or with crusty bread.


  • Harissa Baked Coco Beans

    Harissa Baked Coco Beans

    View Full Recipe

    A smoky, spicy and deeply comforting breakfast or brunch dish featuring tender white coco beans simmered in a rich harissa tomato sauce, served over perfectly toasted bread with fresh herbs. Serves 2.

    Ingredients

    • 150g dried Hodmedod's White Coco Beans (soaked overnight)
    • 1 tbsp harissa paste
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 150g cherry tomatoes
    • 1 tbsp tomato puree
    • 100ml stock
    • Olive oil
    • Small handful of dill, parsley or whichever soft herbs you prefer
    • Hodmedod's bread (Wholemeal Tin or Rye work well)

    Method

    1. Prep beans: Cook the coco beans as per instructions and set aside.
    2. Sauté aromatics: Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add in your diced onion and cook for 4-5 minutes until starting to soften.
    3. Add garlic: Add in your garlic and cook for one minute.
    4. Build sauce: Add in your cherry tomatoes, tomato puree, salt and harissa. Cook for 5 minutes, until the tomatoes begin to soften and burst. Add in your stock and cook for another 5 minutes.
    5. Simmer: Add in your cooked coco beans and extra water or stock if needed. Simmer for another 5-10 minutes, stirring occasionally, until the sauce has thickened.
    6. Finish: Serve over a slice of toast with a drizzle of olive oil and fresh herbs!
  • Coco Bean & Beetroot Salad with Tahini Yoghurt

    Coco Bean & Beetroot Salad with Tahini Yoghurt

    View Full Recipe
    This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.

    It’s as much a feast for the eyes as it is for the palate, perfect served as a vibrant side, a light lunch, or part of a mezze spread.

    Ingredients

    • 2 Large Beetroots, scrubbed clean but skin left on
    • 2 tbsp Olive Oil plus extra to finish
    • 100g Cooked White Coco Beans
    • 1 Small Garlic Clove, minced
    • 1 tsp Cumin Seeds
    • Handful of Pea Shoots
    • 2 tbsp Lemon Juice
    • 15 Fresh Dill, roughly chopped plus more for topping
    • 1 tbsp Tahini
    • 50g Greek Yoghurt or Coconut Yoghurt
    • 1 tsp Za'atar for topping

    Method

    1. Preheat your oven to 200°C. Wrap the beetroots individually in foil or brown paper, place on a baking tray and roast for around 45 minutes, until a knife inserted goes through smoothly.
    2. When cool enough to handle, peel off the skin and cut into chunks. Place in a large mixing bowl and set aside to cool.
    3. In a separate bowl combine your yoghurt, tahini, lemon juice, garlic and olive oil. Whisk to combine, adding a little water if needed to loosen.
    4. Add in your cumin seeds and ¾ of the chopped dill along with salt and pepper. Mix together.
    5. Once the beetroot has cooled, add in your cooked coco beans, the rest of the dill, pea shoots and drizzle more oil.
    6. Transfer your tahini yoghurt to a plate and top with half the beans and beetroot. Give it small stir - you want the yoghurt and salad to mix only slightly.
    7. Top with the remaining salad, another drizzle of oil and your za'atar.


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