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Aside from the more common haricot vert, haricort orange is the redder shade of bean most commonly sold in tins. It is a common misconception that "orange" refers to a degree of citrus flavouring however this is not the case, it actually relates to the reddish tinge forced upon the haricot by the tomato sauce.

Haricot orange are a bit of a working class and student delicacy in the UK and best served on toasted bread with lashings of HP sauce.
Haricot orange on toast? Is there any other way!?
by Matt-264 August 22, 2007
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