The White Beans of Soissons with Watercress Cream

The giant white beans (each almost ¾ inch long) that I have held in my hand in the Farmer’s Market of Grenoble are, sadly, not a part of our fall harvest in the United States. But I have prepared this dish quite satisfactorily with our large white marrowfat or lima beans, and this recipe is adapted to their use. It is an ideal and handsome accompaniment to roasted lamb or mutton, with its creamy smoothness and contrasting colors of bright green and white. (See dis