Today the hilly regions of the Pacific Northwest offer the ideal climate conditions for producing quality beans.
Cultivating beans for many years with serious culinary passion, it was the French Huguenots who introduced
England to the popular French bean.
Tiny and tender, bright, green Haricot beans are smaller than common green beans, with a soft, velvety skin,
They are quite meaty for their size, and their crisp texture offers a sweet, green flavor.
French-style - Sauté with a little garlic, or sauté in butter with parsley jus.
Crunchy salad - Haricot Beans, shredded endive, diced avocado, lemon and olive oil dressing.
"Stew" them with tomatoes, onion, a bouquet garni, salt and pepper and some butter.
Salad niçoise - Haricot Beans with anchovy fillets, black olives, tomatoes, sweet peppers, hardboiled eggs.
Make a soup from Haricot Beans and potato, served with a purée of basil, olive oil and garlic.
Beans Haricots nutritious vegetable offers an excellent source of vitamin A, vitamin C and foliate.