Healthy Food Database

Haricot Beans

In France, haricot is the name for bean in general. In Britain, Australia, and the rest of the Western world, it's the bean used to make the classic baked bean. Those sickly sweet beans may have put many off eating a bean ever again. If this is how you feel give them another chance. This delicious white bean has a delicate flavour and will assume most flavours you give them. Not only that, they're extremely good for you.

Category: Legume

In Season: all year

To Buy:

Buy dried or cooked in cans (without the tomato sauce that is). Dried beans should be bought from a store where the turnover is high. Even though dried beans last for years, the older they are the tougher they will be.

To Store:

Store in an airtight container in the pantry.

Tips & Tricks:

Cook excess beans and freeze them to save time. If you've forgotten to soak your beans overnight, pour boiling water over them and soak for 4 hours before cooking.

Cooking Tips:

Cook with a strip of kombu to aid digestion. Do not add salt to the water until the bean has cooked - it will toughen the skin.

Find recipes with Haricot Beans

Nutrition per 0.5 Cup:

Weight (grams):

Carbohydrates, g:

11.6

Fibre, g:

Fat (g):

0.6

Monosaturated Fat , g:

0.1

Iron, mg:

Potassium:

Phosphorus:

Salicylates:

Very low

Energy (kJ):

398

Low GI < 55:

Protein (g):

7.2

Saturated Fat, g :

0.1

Vitamin B2:

Folic Acid:

Magnesium:

Amines:

Low

Glutamates:

n/a

Benefits the Following Health Conditions:*

Anaemia

Diabetes

High Blood Cholesterol