Product description
Fine beans — French beans, haricots verts, filet beans — are the slender, stringless, tender-crisp variant of the green bean. Not thicker. Not stringy. The one that snaps cleanly when you bend it, holds its bright colour under heat, and works across every cooking occasion in UAE kitchens.
Sourced from Kenya, the world's leading premium fine bean growing region, and delivered fresh on the day you order.
WHY FINE BEANS OVER REGULAR GREEN BEANS
- Naturally stringless: no fibrous side string to remove — rinse and use
- Slimmer, more tender: smaller diameter = more delicate texture and faster cooking
- Better colour retention: stays bright green after steaming and blanching
- Harvested younger: more concentrated flavour, more delicate bite
HOW TO COOK THEM
- Steam: 3–4 minutes. Bright green, clean snap. Toss in A2 ghee and garlic.
- Blanch: 2–3 minutes in boiling salted water. Chill. Dress for salads.
- Stir-fry: high heat, 3–4 minutes with garlic, ginger, soy sauce or spice.
- Sabzi: add to an onion-tomato base, cook covered 6–8 minutes.
Do not overcook — fine beans turn grey and mushy quickly. Pull them early.
Nutrition
Servings per 100g
| Nutrient | Value | % Daily Value |
|---|---|---|
| Energy | 31 kcal | 2% |
| Saturated Fat | 0 g | 0% |
| Protein | 1.8 g | 4% |
| Sodium | 6 mg | 0% |
| Total Carbohydrate | 7 g | 3% |
| Dietary Fiber | 2.7 g | 10% |
| Vitamin C | 18 mg | 20% |
| Vitamin K | 14 mcg | 12% |
| Folate (Vitamin B9) | 33 mcg | 8% |
| Vitamin A (beta-carotene) | 35 mcg RAE | 4% |
| Potassium | 209 mg | 4% |
| Iron | 1 mg | 6% |
STORAGE
Refrigerate unwashed in a breathable bag. Best within 3–5 days. Use within 2–3 days of delivery for maximum crunch.
SOURCING NOTICE
We source our organic fruits and vegetables from different sources depending on seasonality. If the product is not in stock, we shall update you accordingly.
Thank you for understanding and supporting our organic farmers.
PRODUCT DETAILS
Weight: 250g · Country of Origin: Kenya
No preservatives. No additives. Fresh produce.
Reviews
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Sign UpFine beans (also called French beans, filet beans, or haricots verts) are a specific variety of green bean harvested younger and at a smaller diameter than regular green beans. The key differences are: they are naturally stringless (no fibrous side string to remove), slimmer in diameter producing a more delicate texture, more tender and crisp when cooked, and hold their bright green colour better under heat. Regular green beans are thicker, often stringy, and have a more robust, slightly tougher texture. Fine beans are harvested at a younger stage, which requires more careful timing and manual harvesting — this is why they are priced higher than regular green beans. They are the variety preferred by UAE hotels, restaurants, and health-conscious home cooks who want a more elegant, tender result in their dishes
Fine beans cook quickly — their small diameter means they need significantly less time than regular green beans. Steaming (best for nutrition and colour): 3 to 4 minutes in a steamer basket. They should be bright green and snap cleanly when bent. Immediately transfer to cold water to stop cooking and preserve colour. Blanching: boil in salted water for 2 to 3 minutes. Plunge into ice water. Use in salads, pasta dishes, or as a side tossed with olive oil and lemon. Stir-fry: high heat, 3 to 4 minutes with garlic, ginger, and your choice of soy sauce or spice. They hold their texture well in a wok. Sabzi: add to an onion-tomato base after sautéing. Cook covered for 6 to 8 minutes. They should be cooked through but still have a slight bite. Do not overcook — fine beans turn grey-green and mushy very quickly past their ideal point. The snap test is the most reliable indicator: a properly cooked fine bean should yield slightly but still hold its shape when pressed between your fingers
Fine beans are delicate and lose their crispness faster than regular green beans due to their smaller size and higher moisture content. Do not wash before refrigerating — moisture accelerates decay and softening. Store in a breathable bag (paper bag or perforated plastic bag) in the refrigerator vegetable drawer. Properly stored, fine beans stay crisp for 3 to 5 days. Once they begin to feel rubbery or develop brown spots at the tips, they are past their best for raw use but can still be used in cooked preparations such as soups, stews, and curries where texture is less critical. For best flavor and crunch, use within 2 to 3 days of delivery.
No, they are three different vegetables. Fine beans (Phaseolus vulgaris) are the young pods of the common bean, eaten pod and all. Edamame are immature soybeans in their pods — nutritionally quite different, with significantly higher protein content. Snap peas (or mangetout/snow peas) are flat, sweet pea pods eaten whole. All three are pod vegetables and all three are used across UAE kitchens, but they have distinct textures, flavours, and nutritional profiles. Fine beans have the most neutral flavour of the three, making them the most versatile across Indian, Middle Eastern, and Western cooking occasions. In UAE supermarkets, fine beans are sometimes labelled as French beans, filet beans, or haricots verts — all the same vegetable.
