Fresh white beans
White beans harvested before drying, with thin skins and a creamy texture. Weigh after shelling.
What it offers and why to use it
White beans harvested before drying, with thin skins and a creamy texture. Weigh after shelling. They need no soaking; simmer until tender and do not eat raw.
White beans harvested before drying, with thin skins and a creamy texture. Weigh after shelling.
From shopping to cooking
Choose
Choose fresh or frozen beans, not dried beans or cooked canned beans.
Store
Refrigerate fresh beans and cook promptly, or freeze; store frozen beans as directed.
Prepare
They need no soaking; simmer until tender and do not eat raw.
How to make the most of it
Good pairings
Pairs with vegetables, rice, paprika and olive oil.
How to substitute it
Drained cooked beans are an alternative but do not need the same cooking time.
Recipes with fresh white beans
Fresh white beans with pork belly and golden leeks
Tender fresh white beans with slow-cooked pork belly, a blended vegetable base and oven-browned leek rings.
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Fresh white beans with courgette and enoki mushrooms
Fresh white beans with carrot and courgette, finished with thoroughly cooked enoki mushrooms and a gentle garlic and chill…
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Fresh white beans with tuna
Tender fresh white beans in a smooth vegetable broth, with tuna added near the end to keep it succulent.
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Fresh white beans with seared scallops
Fresh white beans in a smooth vegetable broth, topped with scallops seared just before serving.
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