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£1.50/250g
Plump and creamy, mild, and with a smooth texture, these little friends are used to make baked beans. Widely used in French, Spanish and Portuguese cookery.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Rinse well and cover with water, boil rapidly for 15 minutes, discard this water, then add fresh water and simmer on a low heat until tender (around 1 hour) Drain and season to taste, or add to your favourite recipe.
Also known as navy beans, pearl haricot beans, Boston beans, white pea beans, or pea beans
In stock
Ingredients: haricot beans
Allergens in bold
Suitable for Vegans and Vegetarians
Nutritional Information Typical per 100g
ENERGY KJ 1381 kJ
ENERGY KCAL 330 kCal
FAT 1.20g
OF WHICH SATURATES 0.30g
CARBOHYDRATES 46.10g
OF WHICH SUGARS 2.30g
FIBRE 24.90g
PROTEIN 21.10g
SODIUM 0.012g
SALT 0.03g
Please note: This product is sold loose and packed to order.
| Dietary | Vegan / Vegetarian |
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These dark speckled lentils are delicious in soups, nut roasts, stews and pie fillings.
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Commonly used Indian dishes, rich in protein, fibre, calcium, iron and potassium. Excellent in soups, nut roasts, stews and pie fillings.
No pre-soaking needed. Wash and rinse well, add plenty of cold water and bring to the boil. Reduce heat and simmer for 30 minutes or until tender, drain and add to your favourite recipe.
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A robust and full flavoured bean with a rich and creamy texture. Best known for their use in Mexican dishes.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Rinse well and cover with water, boil rapidly for 15 minutes, discard this water, then add fresh water and simmer on a low heat until tender (around 1 hour). Drain and season to taste, or add to your favourite recipe.
Also known as rajma, surkh, or lobia
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Best known in their sprouted form as bean sprouts. They are Most often used in curries but also in many sweet or savory dishes.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Rinse well and cover with fresh water, bring to the boil, reduce heat and simmer until tender (around 45 minutes). Drain and season to taste, or add to your favourite recipe.
Also known as green gram, maash, mūng, monggo, or munggo
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