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Haricot Beans
Small white dried seeds of Phaseolus vulgaris, the bean in a cassoulet and in baked beans. Haricot is the general French word and, in British cooking, this particular white bean.
Origin
A common bean from the Americas, dried for storage.
Flavour
Mild and creamy.
How to use it
Soak and boil dried beans until soft before they go into a long bake.
Storage
Airtight, cool, and dry.
Recipes using it
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