Red Haricot Beans
Hodmedod's British Pulses & Grains
Sorry, not available right now
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
-
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.
-
Ingredients
Red Haricot Beans
Allergy information
No Allergens
-
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
-
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
Customer Reviews
You may also like...
Split Fava Beans, Organic
Hodmedod's British Pulses & Grains
£1.99
Split Fava Beans are tasty, versatile and easy to cook - they don’t even need soaking.
Use our Organic Split Fava Beans to make dal, falafel or hummus - or add a handful or more to soups, stews or curries. The beans get softer and softer the longer they're cooked.
Or try our new Fava Bean Chips - they're cheaper than Split Fava Beans and cook just the same only a little faster.
What are fava beans? Find out here...
View full product details
Whole Fava Beans, Organic
Hodmedod's British Pulses & Grains
£1.99
Britain's original bean, the fava bean is delicious, nutritious and good for the soil. Our Organic Whole Fava Beans are perfect for spicy Egyptian ful medames, truly British baked beans, stews, curries, salads and more.
Our current crop of whole fava beans are the unusually small, round and wonderfully tender Maris Bead variety, bred over 50 years ago at the Plant Breeding Institute on Maris Lane near Cambridge. Whether they're cooked from dry or used canned, we think these are our best ever whole fava.
Fava Bean Chips, Organic
Hodmedod's British Pulses & Grains
Sorry, not available right now
Fava Bean Chips cook just like Split Fava Beans, only a little faster as they're smaller pieces of bean. They cost less (cheap as chips?) than the larger Split Fava Beans but are just as tasty, versatile and easy to cook.
Use our Fava Bean Chips to make dal, falafel or hummus - or add a handful or more to soups, stews or curries. The beans get softer and softer the longer they're cooked.
View full product details
Borlotti
Sorry, not available right now
|
Growing drying beans from New World species is dirfficult to do in the UK, certainly at any kind of scale. Each year we have very limited quantities of some special rare beans from a handful of growers. This year we'll probably only have these borlotti. We bother to try growing tricky beans every year because we think it should be possible to develop systems that will work for smaller scale farmers in the UK. We're just not there yet. We also think that as the climate changes crops like this will become easier to grow and a more important part of resilient systems. But things aren't quite bad enough yet... And we bother because these beans, thoughtfully grown and carefully harvested, are absolutely delicious. |
These borlotti beans are a multi-purpose bean that can be harvested as a green pod to be eaten as a vegetable, as semi-dry beans for quick cooking and as dry storing beans. In the UK borlotti are often grown as a French bean, and sometimes to be eaten semi-dry, but much more rarely for drying, though doing so is increasingly feasible. The beans are at their most nutritious when fully dry, they hold their shape when cooked and add a creamy depth to soups and stews or when blended for dips.
These borlotti beans have been grown for us by Greengrow workers’ co-operative
at Berry Farm, Suffolk. Berry Farm is a small, co-operatively owned and managed mixed holding in Suffolk’s Waveney Valley. The farm is dedicated to social, environmental and economic sustainability. Improving the farm’s ecology and sharing its beauty with visiting school and educational groups is as important to the farm as growing high quality seasonal food. Though not certified as organic, the farm works to organic and permaculture principles.
Complete Product Details
-
Cooking instructions
Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 50 minutes until the beans are soft. Add more water if needed.
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.
-
Ingredients
Beans
May contain occasional small stonesAllergy information
No Allergens
-
Typical values
(for generic Phaseolus beans)Per 100g Energy 1,427kJ (341kcal) Fat 1.4g of which saturates 0.4g Carbohydrate 46g of which sugars 2.1g Fibre 16g Protein 22g Salt 0g -
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.