Mogettes, or “mojhette” in local dialect, are dry white beans of the Phaseolus vulgaris species, also known as “lingot” beans. They are easy to find throughout the region. They are generally cooked with carrots, garlic, onions and tomatoes, but my grandmother also turned them into purée… “more easily digestible” she would say.
Epicurean, creative and curious, Carole adores cooking, aperitifs between friends and fine wine. Her addiction: chocolate! Her habit: bringing back local specialities from her holidays to share with friends and family.