Whole Red Haricot Beans (500g)
Picture of Whole Red Haricot Beans (500g)
  • Whole Red Haricot Beans (500g)
  • Whole Red Haricot Beans (500g)

From Hodmedod's Great British Beans Peas, Haleworth, Suffolk



Red Haricot Beans have a superb taste, delicate texture and rich garnet red colour. They're especially good in chillis, bean casseroles and salads. They 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.



Red Haricot Beans

Allergy information

No Allergens


Nutritional Information

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