• beurre: yellow bean.
  • blancs (à la Bretonne): white beans, usually dried; (white beans in a sauce of onions, tomatoes, garlic, and herbs).
  • de mouton: stew of mutton and white beans (also called halicots).
  • gris: green string bean mottled with purplish black; also called pélandron a specialty of the Côte-d’Azur.
  • rouge: red kidney bean; also, preparation of red beans in red wine.
  • sec:dried bean.
  • vert: green bean, usually fresh.
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