Haricot beans

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Haricot Beans
Tinned Haricot Beans

Haricot Beans or Navy Beans are creamy kidney beans. Haricot beans are very versatile. They are the basis of many variations of French cassoulets, cooked with bacon or goose fat. Some say that "haricot" is a corruption of the Aztec - ayecotl, others that the name comes from the French stews - haricots. They are the base bean for the baked beans.

Flageolet beans are young haricot beans.

Haricot beans are good in stews, e.g. lamb cooked in tomato with thyme and chopped pancetta.

Food and Flavour Pairing

Haricot beans go well with:


Beans last for a good length of time, but do toughen with age, so buy in smallish quantities. If you buy in bulk, check for dirt and insects as these are not uncommon and should be anticipated. Store somewhere dark and cool, and free from potential insect contamination. Tins are a godsend to any cook as they are quick to prepare and long lasting.

Further reading

  • Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.
  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.