The French magazine Vert, specialized in ecological issues, has dedicated an article to the so-called “meat bean” and the European DIVINFOOD program. It is freely accessible in French.

Here are the main points covered:

A forgotten bean making a comeback: Once widely consumed in France, the meat bean – a climbing variety with red and white seeds – nearly disappeared before being saved thanks to a tiny stock of seeds preserved in Chartreuse.

Nutritional and ecological benefits: High in protein, the meat bean serves as a plant-based alternative to meat while diversifying diets. Agronomically, it enriches soils by fixing nitrogen, thus reducing fertilizer needs and improving conditions for subsequent crops.

Agricultural experiments: Around fifteen farmers near Lyon are now cultivating it on small plots, testing different methods (open field, greenhouse, drip irrigation, co-cultivation with maize, trellising systems) to determine the most suitable conditions. Its climbing nature poses mechanization challenges but offers potentially higher yields per hectare.

Culinary innovation: To gain wider adoption, chefs (including Michelin-starred Christian Têtedoie) have started incorporating it into dishes. With its chestnut-like flavor and delicate skin, it adapts well to hummus, spreads, sauces, cakes, or chocolate desserts. Local processors are also experimenting with ready-to-eat versions such as spreads, sauces, and canned beans to make it more practical for households.

Reinventing everyday food culture: Collective catering is seen as a key lever. Several school canteens and an agricultural high school have introduced it successfully in recipes such as vegetarian lasagna, patties, or bean “burgers,” much to the delight of students.