These Red Haricot Beans have a superb taste, delicate texture and rich garnet red colour. They are cooked and ready to eat. They're especially good in chillis, bean casseroles and salads.
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 Drain and rinse thoroughly. The beans are ready to use, hot or cold. Add to stews, soups, curries, chilli, salads. To heat, add to cooked dish and heat through for 1 to 2 minutes.
TO STORE Store in a cool, dry place. Once opened, transfer contents to a non-metallic container, cover refrigerate and use with 2 days.
Red haricot beans, Water.
|Typical Values Per 100g|
|of which sugars (g)||1.2|
|of which saturates (g)||0.1|
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.
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