Soissons Bean (1750’s)

A rare heirloom bean grown since the mid eighteenth century near Soissons, France. According to some, a French strain of the old fashioned Case Knife Bean. It was introduced to America in 1841 according to the Magazine of Horticulture. This bean was famous for its large white seed which has a sweet taste and thin skin, making it delicious in many dishes such as cassoulets, soups, pureed or added to salads. It became quite rare for many years but is now making a comeback in France. The green pods can be eaten when very young, but it is the large white plump seed that is generally used and made it so sought after. (100 days for dry beans) Pole.