A bush bean variety for dry use which I tried this year for the first time. Bush varieties vary a lot in how productive they are, and I never really know what to expect. These guys surpassed my expectations and then some. I’m amazed that these yielded so well considering the difficult circumstances they had! But it’s the naming that really is the nougat center; the term “Cocaigne” was chosen by the Rombauer family (creators of the Joy of Cooking cookbook) as a term of endearment for their favorite recipes and the name of their country estate. Some describe this bean, which is used as a dry bean/shelly bean, as ‘bean ganache’. The word itself originates from the French Cocagne, and the Land of Cockaigne – a medieval European myth about a legendary land of plenty, luxury and abundance. The streets were paved in pastry! It was apparently a popular theme in Goliard verse and folk tales, representing wish fulfillment. It certainly fulfilled my wish for an exceptional dry bush bean!
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