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x 435 g cans haricot beans

ProduceYear-round (dried and canned products available consistently; fresh haricot pods primarily available in summer months in growing regions).

Rich in plant-based protein and dietary fiber, haricot beans also provide folate, iron, and magnesium. They are naturally low in fat and contain beneficial polyphenol antioxidants.

About

Haricot beans (Phaseolus vulgaris), also known as white beans or navy beans, are legumes native to Mesoamerica and now cultivated worldwide. These small, oval beans feature a smooth white skin and mild, slightly sweet flavor with a creamy texture when cooked. The beans are typically harvested when fully mature and dried for storage, though they can also be consumed fresh as snap beans. Common varieties include the French haricot blanc and American navy bean, which are nearly interchangeable in culinary applications.

Canned haricot beans are pre-cooked and preserved in brine (water and salt), offering convenient ready-to-use preparation that eliminates soaking and lengthy cooking times while preserving nutritional content and flavor profile.

Culinary Uses

Haricot beans serve as a versatile staple in European and Mediterranean cuisines, particularly in French cassoulet, Spanish fabada, and Italian pasta e fagioli. Their mild flavor and creamy texture make them ideal for soups, stews, bean salads, and purees. Canned varieties are convenient for quick preparation—simply drained and rinsed before use in salads, braises, and one-pot dishes. They pair well with aromatics like garlic and onion, herb-based sauces, and can be mashed for dips or side dishes. In British cuisine, they appear famously baked in tomato sauce.

Forms & Preparations

Canned (in brine) — Pre-cooked beans preserved in salted water, ready to use after draining and rinsing; the standard form described here.
Dried whole beans — Uncooked dried beans requiring soaking and extended cooking; preferred for batch cooking and storage but require advance preparation.
Canned (in tomato sauce) — Pre-seasoned and cooked in tomato sauce; common in British cuisine, ready to heat and serve.
Bean flour or powder — Ground dried haricot beans used as a thickening agent or protein additive in baked goods and soups.
Fresh or snap beans — Immature pods harvested before bean maturation; eaten whole as a green vegetable, typically steamed or sautéed.
Frozen beans — Blanched and frozen immature pods or mature cooked beans; convenient alternative to fresh or dried with extended shelf life.