Recipe: Escargots aux haricots de Soissons

Recipe progression

1- Soak your beans in 6 liters 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 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 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 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