Haricot Beans

Haricot beans are a group of different varieties of smooth, white oval beans, including the flageolet, cannelloni and navy bean (Boston bean). Their name derives from medieval times from when they were added to a stew made from a chunk (or haricot) of meat.

Large, white soissons are generally considered the finest haricot beans and are used to make the famous French regional dish cassoulet, a rich, slow-cooked bean stew made with pork sausages, mutton or goose. Other haricot beans may be used in soups, salads, chillies, bean dishes or to make baked beans.