Recipe: Escargots aux haricots de Soissons

Recipe progression

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

2 The next day, drain them then pour cold water to cover, bring to a boil, hold for 10 minutes, cool and drain them (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 dried cèpes slightly crushed, 6 liters (6.25 qt) of water then cook for 2 hours at a gentle boil, salt only 15 minutes before the end of cooking.

5 Test your beans which should not resist under your fingers.

6 In a large pan melt 20gr (0.7 oz) of duck fat then when it is very hot add your small girolles, salt and pepper, add your snails and your diced shallot, sauté thus

5 minutes then pour your 30cl (1.25 cups) of poultry stock.

7 Then drain your beans and mix them in your pan, taste the seasoning, add the parsley simply crushed then distribute into your hot plates.
A nice simple and tasty recipe highlighting the flavors of the earth
I highlight these magnificent beans so that one day at the agricultural cooperative located in Vaudesson we can finally obtain the PGI that is to say
a Protected Geographical Indication
Which is really not the case at the moment since nearly 90% of these "Soissons" come to us from abroad without any control over the years of drying, soil quality, fertilizers used etc etc