Red Haricot Beans
Hodmedod's British Pulses & Grains
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Red Haricot Beans have a superb taste, delicate texture and rich garnet red colour. They're especially good in chillis, bean casseroles and salads.
Or try our canned Red Haricot Beans in Water, cooked and ready to use.
Recipes for Red Haricot Beans
Berber Stew with Red Haricot Beans
More Recipes
Chilli Non Carne
Roasted Squash with Spicy Beans
Browse all our recipes for red haricot beans
Complete Product Details
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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.
Cooking instructions
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.
Notes on Cooking Dried Pulses
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.
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Ingredients
Red Haricot Beans
Allergy information
No Allergens
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Typical values Per 100g Energy 1116kJ (268kcal) Fat 1.7g of which saturates 0.3g Carbohydrate 20.5g of which sugars 3g Fibre 36.7g Protein 24.2g Salt 0g
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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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