Originally from Aisne, Soissons beans are famous throughout France for their slightly sweet flavour and high quality. There are two varieties: the shelling bean grown on the stake, which is white with large beans, and the green flageolet. These have been grown since the 11thcentury in the vineyards of the region, which gives them their distinctive taste.
Soissons beans can be cooked in all conceivable ways: soup, purée, salad, or in a soissoulais, a sort of cassoulet from northern France. This popular dried pulse can also be used in desserts!
Since 1997, a brotherhood of the Soissons bean has held its main meeting in late September in Soissons. This is an opportunity for lovers of food and beans to admire the members in full dress, and discover the annual planting of the Soissonsbean. A parade is also organised, and a great celebration of the Soissons bean should rise from the ashes in 2015.