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Bean; French (phaseolus vulgaris)

(kidney bean/flagelot/haricots verts) a small thin annual bean of South American origins, being introduced to Europe by the Spanish at the time of their American conquests (16th century). Best headed and tailed and cooked whole - al dente. Most found commercially in Britain are grown in Kenya.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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