- Soissons beans cooked in their own juices 

- Soissons beans cooked with goose fat

- Soissons "Apéri'co" with curry, cooked in a southern way, Espelette chili, pepper,  typical southern flavour, from Provence, with chili sausage

- Sunny "Tartinable de Soissons" 

- "Tartinable de Soissons" with curry

- The essential of the Soissons bean (Mashed Soissons beans cooked and ready to eat)

- Delight of Soissons bean (Sweet cream with Soissons beans, vanilla for pancakes, tartines and yoghurts)

Present in the Aisne department for over two centuries, the Soissons bean almost disappeared in the 2000s. Aware of the historical importance of this production, farmers relaunched it and created the cooperative in 2003. Today, around twenty producers cultivate large white beans from France in the traditional way and still harvest them manually.

The Soissons bean is characterized by its size, its white color but also by its thin skin which hides a non-floury flesh.

While it lends itself perfectly to many cooking recipes, it can complement your appetizers if you prepare it with various sauces. I also like it with a smoked fish!