ORIGIN
Haricots verts are native to South and Central America, where the beans have been grown since ancient times. Our haricots verts come mainly from Kenya, Guatemala and Tanzania.
You’ve probably enjoyed green beans at some point – delicious and nutritious, right? But have you met their younger, more vibrant counterpart, haricots verts? They taste about the same, but offer a little more intensity and delicacy. In fact, “haricots verts” translates to “green beans” in French, and you can spot these French beans by their slender, straight shape.
Haricots verts are native to South and Central America, where the beans have been grown since ancient times. Our haricots verts come mainly from Kenya, Guatemala and Tanzania.
Haricots verts have a more complex flavour and delicate appearance compared to normal green beans. The outside is deliciously crunchy and inside they are refined and mild in flavour. Worldwide, haricots verts are celebrated as a delicacy due to their particularly delicate and nuanced taste.
Preparing haricots verts is as simple as the beans you are used to. Wash the haricots verts and cut off the ends. Haricots verts can be boiled, stir-fried, or steamed. Keep the cooking time short to keep them fresh and crisp.
To preserve the freshness of haricots verts, it is best to store them in the fridge. Use an open bag or a perforated bag to allow proper ventilation, and they’ll stay fresh for several days.
Haricots verts freeze well when they are young and tender. This allows you to store them for an extended period, but nothing quite compares to the flavour of fresh haricots verts.
Haricots verts are full of fibre and nutrients, but are low in calories. Haricots are a source of vitamins such as C, B11 and K and various minerals.
Haricots verts are native to South and Central America, where the beans have been grown since ancient times. Our haricots verts come mainly from Kenya, Guatemala and Tanzania.
Haricots verts have a more complex flavour and delicate appearance compared to normal green beans. The outside is deliciously crunchy and inside they are refined and mild in flavour. Worldwide, haricots verts are celebrated as a delicacy due to their particularly delicate and nuanced taste.
Preparing haricots verts is as simple as the beans you are used to. Wash the haricots verts and cut off the ends. Haricots verts can be boiled, stir-fried, or steamed. Keep the cooking time short to keep them fresh and crisp.
To preserve the freshness of haricots verts, it is best to store them in the fridge. Use an open bag or a perforated bag to allow proper ventilation, and they’ll stay fresh for several days.
Haricots verts freeze well when they are young and tender. This allows you to store them for an extended period, but nothing quite compares to the flavour of fresh haricots verts.
Haricots verts are full of fibre and nutrients, but are low in calories. Haricots are a source of vitamins such as C, B11 and K and various minerals.
| Energy (kcal) | 44 kcal |
| Energy (kJ) | 186 kJ |
| Fat | 0,3 g |
| of which saturates | 0 g |
| Carbohydrates | 6,1 g |
| of which sugars | 2,8 g |
| Fibre | 3,8 g |
| Protein | 2,4 g |
| Natrium | 2 mg |
| Vitamin C | 20 mg |
