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Haricots verts are very young harvested green beans. The beans have hardly developed seeds and are recognizable by the straight, thin bean.
Haricots verts literally means “green beans” in French, but haricots verts have a more complex taste and more graceful appearance than a normal green bean. The outside is deliciously crunchy and inside they are refined and soft in taste.
Haricots verts originate from South and Central America, where the beans have been grown since ancient times. Our haricots verts mainly come from Kenya, Guatemala and Tanzania.
Haricots verts are seen as a delicacy due to their particularly fine and mild taste.
Wash the haricots verts and cut off the tips. You can cook, stir-fry, or steam haricots verts. Keep the cooking time short so that they remain fresh and crunchy.
Store haricots verts in the refrigerator, in an open or in a sealed bag with holes. Then they can be kept for several days.
Haricots verts, as long as they are young and soft, freeze well
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| per 100 gr | |
| Energy (kcal) | 44 kcal |
| Energy (kJ) | 186 kJ |
| Carbohydrates | 6,1 g |
| of which sugars | 2,8 g |
| Fat | 0,3 g |
| of which saturates | 0 g |
| Fibre | 3,8 g |
| Protein | 2,4 g |
| Natrium | 2 mg |
| Vitamin C | 20 mg |
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