With a suberb taste, delicate creamy texture, and rich garnet colour, our red haricot beans have the tenderness of smaller beans. They’re especially good in bean casseroles, salads, salads and chilli. Renowned plant scientist Colin Leakey bred this novel variety of bean by traditionally crossing older varieties.
As with all red beans they need to be properly cooked before eating, make sure you boil them for at least 10 minutes.
Grown in Hertfordshire, UK.
Pre-packed by Hodmedod’s in home compostable cellophane with a paper label.