Haricot Beans (5kg)

TO PREPARE:

• Beans are best cooked yourself rather than draining them from a can.
• Guideline: 1 cup of dry beans will make 2 1/2 cups of cooked beans – about 4 servings.
• Rinse to remove any dirt and stones.
• Cover with 3 – 4 times the volume in warm water and soak overnight.
• Discard old water. Add fresh water and bring to the boil.
• Pour this water off and add a fresh batch, and continue to simmer until the beans are soft, and only then add Mary-Ann’s vegetable stock or salt for delicious flavour!

Cooking time: 60 minutes for most beans, but test after 30 minutes, they may be ready.

All beans freeze fantastically. Do as above, then cool down and freeze with the cooking water which should be quite thick.

Go beans with this recipe!
Roasted Red Pepper and Haricot Bean Salad

• 2 red peppers – cut in strips & roasted or diced raw
• 300g green beans sliced thinly
• 1 cup Haricot beans
• 1 tsp. ground cumin
• Juice of 1 fresh lemon
• 2 Tbsp. Mary-Ann’s EV olive oil
• 25g Mary-Ann’s Dried Olives chopped
• Mary-Ann’s Garlic & Herb Salt to taste

Combine the ingredients and garnish with olives.

Check out our recipe books for more bean recipes!