Recipe: Snails with Soissons Beans

1 Soak your beans in 6.25 qt (6 litres) of cold water the night before for at least 18 hours.

2 The next day, drain them and cover with fresh cold water, bring to a boil, hold at a boil for 10 minutes, cool under cold water and drain (blanch).

3 In a large tea ball, place thyme, bay leaf, peppercorns and cloves.

4 Pour your beans into a large pot, add your tea ball, your ceps slightly crushed, 6.25 qt (6 litres) of water and cook for 2 hours at a gentle boil. Salt only 15 minutes before the end of cooking.

5 Test your beans, they should not resist when pressed under your fingers.

6 In a large pan, melt 0.7 oz (20 g) of duck fat and when it is very hot, add your chanterelles, season with salt and pepper, then add your snails and sliced shallot, sauté for 5 minutes then pour in your 1.25 cups (30 cl) of chicken stock.

7 Drain your beans and mix them into the pan, taste for seasoning, add the fresh parsley just lightly crushed and serve in warm plates. A lovely simple and tasty dish that showcases the flavours of the earth. I'm highlighting these magnificent beans because one day at the agricultural cooperative located in Vaudesson we might finally obtain PGI status, that is Protected Geographical Indication. Which is really not the case at the moment since nearly 90% of these « Soissons » reach us from abroad with no control over drying years, soil quality, fertilizers used, etc.