Red haricot beans combine the striking colour of kidney beans with the tenderness of smaller haricot beans and can be used in place of either in any recipe.
Soak overnight, rinse, place in a pan and cover with plenty of cold water. Bring to boil and boil vigourously for 10 minutes. Reduce the heat, cover and simmer for 45-60 minutes until tender.
Please note: Like most red beans, Red Haricot Beans contain a natural toxin called lectin. It is essential to cook Red Haricot Beans as above to destroy the toxin and ensure they are safe to eat.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.
Red Haricot Beans
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||3g|
Renowned plant scientist Colin Leakey bred this novel variety of bean by traditionally crossing older varieties. The beans are now grown on farms in Cambridgeshire and Nottinghamshire.
Suitable for vegans and vegetarians
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