gr small haricot beans
Excellent source of plant-based protein and dietary fiber, with significant amounts of folate, iron, and polyphenol antioxidants; low in fat and suitable for plant-forward diets.
About
Small haricot beans (Phaseolus vulgaris), also known as navy beans or white beans, are legumes native to the Americas but now cultivated worldwide. These small, ovoid beans are characterized by their ivory-white color, delicate skin, and mild, slightly nutty flavor. They are one of the most widely cultivated bean varieties globally and have been staple foods in European and North American cuisines for centuries. Small haricot beans cook relatively quickly compared to larger legume varieties and develop a creamy texture while retaining their shape, making them ideal for both hearty soups and refined preparations.
Culinary Uses
Small haricot beans are fundamental in numerous culinary traditions. In French cuisine, they are essential to cassoulet, a slow-cooked casserole with duck or pork. In Italian cooking, they appear in pasta e fagioli and minestrone. British and American cuisines employ them in baked beans preparations and chowders. Their neutral flavor and creamy texture when cooked make them adaptable to both rustic peasant dishes and elegant refined preparations. They are typically soaked before cooking to reduce preparation time and improve digestibility, then simmered until tender. They pair well with aromatics like garlic and thyme, and are commonly pureed into spreads or salads.