haricot beans?

Question

i have a tin of haricot beans in my cupboard i dont know where they have come from but i dont like to throw food away and the end of date is begining of feb. What can i make them with i have had them with salad in the past but fancy something different.

Answer 1

pumpkin and haricot bean soup

1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
675g/1½lb pumpkin flesh, cubed
450g/1lb sweet potatoes, peeled and cubed
1 tsp mixed dried herbs
1 tsp chopped sage
1.5L/2½ pint vegetable stock
400g/14oz canned haricot beans, rinsed and drained
salt and freshly ground black pepper

Method
Heat the oil in a large saucepan and fry the onion and garlic for about 10 minutes until softened and starting to colour.
Add the pumpkin, sweet potato and herbs and cook for a further 5 minutes. Add the vegetable stock and bring to the boil. Cover the pan and simmer for 30 minutes, until the vegetables are cooked and tender. Add the haricot beans and season to taste with salt and pepper. Cook for 5 minutes, then serve hot with crusty bread.

Answer 2

Seems to be a bit of confusion. Haricot beans are basically baked beans without the tomato sauce! Haricot Vert, is green beans or french beans.

I would suggest adding this tin to anything, soup, stew casserole or veggie curry. Alternatively you could mash up with some spices, garlic and onion and make a delicious bean pate!

Answer 3

Haricot beans are like string beans.

Make a bacon vingarette to mix with them and serve with chicken and rice.

The recipe for the bacon vingarette can be found on the Cooking Light website.

Answer 4

Instructions

Put a pint of washed beans in a clean five-pound flour bag and let them lie all night in a saucepan containing two quarts of cold water.

The next morning simmer over a slow fire three hours; lift out the bag into a colander; untie the string and turn the beans into a frying pan with a tablespoon of butter, a gill of cream and a very little finely minced parsley; season to taste with salt and pepper and shake over the fire until hot.

Answer 5

COLD GREEN BEANS (HARICOTS VERTS)

2 lbs. frozen whole green beans

VINAIGRETTE:

1 tsp. salt
1/2 tsp. black pepper
2 tbsp. wine vinegar
8 tbsp. olive oil

Makes 1/2 cup.

WALNUT OIL:

6 tbsp. walnut oil
3 tbsp. lemon juice
1/4 c. chopped walnuts

Makes 1/2 cup.
Microwave green beans. Use either vinaigrette or walnut oil dressing. Mix dressing. Toss with beans and chill.

This #1 summer dish of the French needs the small beans that are seldom found here and are very expensive. So, buy frozen whole ones and microwave them

Answer 6

I make alot of vegi currys , use parsips, carrots swede, colliflower , tinned tomatoes and curry powder , mix the beans that you have got with that , they go really well with it, plus you can add other different tinned beans with the curry and also chick peas are nice in it, hope this helps you

Answer 7

if you want to use tem as veggies on a dineer plate with some chicken or something, try a light saute with garlic, butter, salt and pepper, and finish with white wine.
Or add some sundried tomatoes or toasted nuts.
Even just saute with butter and finish with honey. Delicious

Answer 8

I've just read the previous posts! Are they all mad? All that trouble over 20p of fluffing beans, which have bean (ha ha) tinned& stored for years, losing their nutritional value anyway.Throw the bloody things away! Bean me up Scottie...

Answer 9

boston baked beans,,,,with tomato and worestershire sace, and sugar