The haricot bean (Phaseolus vulgaris) is a small, white, oval-shaped variety of common bean. It is perhaps best known as the bean in tinned baked beans — one of the most recognisable pantry staples in Australia, the UK, and many other countries. The name “haricot” comes from French, while in the United States they are commonly called navy beans (from their historical role as a staple food in the US Navy).
Haricot beans have a mild, slightly nutty flavour and a creamy texture when cooked, making them extremely versatile. Beyond baked beans, they are used in cassoulet, minestrone, white bean salads, dips, and stews across many cuisines. They hold their shape well in slow cooking, which makes them ideal for braised and baked dishes.
As a legume, haricot beans are an important source of plant-based protein and are a staple in vegetarian and vegan diets worldwide. They are one of the most commercially significant bean varieties globally.
How it's produced
Haricot beans are grown as an annual crop in temperate and subtropical regions worldwide, with major production in the United States, China, Brazil, Myanmar, and parts of Africa. They prefer warm growing conditions with moderate rainfall and well-drained soils.
The beans are typically direct-sown in spring after the risk of frost has passed. Bush varieties are the standard for commercial production, as they mature uniformly and can be harvested mechanically. The plants grow, flower, and set pods over about 85 to 100 days, after which the pods are left to dry down on the plant. Mechanical harvesters then cut and thresh the dried plants to extract the beans. After harvest, the beans are cleaned, sorted by size and quality, and dried to a low moisture content for storage. Most haricot beans are sold dried or tinned.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
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