| ONHEAT | Tuck in after cooking first of haricots in season |
| BAKEDBEANS | Haricots in tomato sauce |
| HEARTBEAT | Try to tuck in after disease - a sign of life? |
| VEGETARIANMEALS | Cooking first-class game is relevant? Not for these! (10,5) |
| ARTICHOKE | Trimmings of kale alongside variety of haricot vegetable (9) |
| RICOTTA | Is this really an ingredient of haricot tagine? (7) |
| CANNALLINIBEANS | Thin ivory coloured haricots used in French and Italian cooking (10,5) |
| BEANS | Legumes such as haricots blancs used for cassoulet; coins; pellets for filling bags used in games; or, hard seeds of cocoa or coffee plants (5) |
| CASSOULET | French daube or stew of confit de canard, haricots blancs and saucisse de Toulouse that is a hearty signature dish of the Languedoc region (9) |
| BEANZMEANZHEINZ | Advertising slogan for canned haricots (5,5,5) |
| AMHARIC | Steam haricots with some tongue inside (7) |
| FRENCHBEANS | Another name for the vegetables haricots verts (6,5) |
| VERT | Haricots ___ (French string beans) |
| FRENCHBEAN | Haricots verts |
| FLAGEOLET | Member of the fipple flute family with the recorder and the tin whistle; or, a young haricot bean used in French cookery (9) |
| CANNELLONI | From "pipe, reed, stem" and with a similar name to a white haricot bean, a variety of tubular pasta; or, a dish of said rolls stuffed with minced beef and cheese or ricotta and spinach (10) |
| LEGUME | A bean, haricot, lentil, pea or other pulse whose name, rooted in "to gather", reflects the historical practice of garnering and hand-picking these valuable food sources (6) |
| BEANCOUNTER | The haricot display unit came under the jurisdiction of the accountant (4,7) |
| BEAN | Hard seed of a leguminous plant - adzuki, borlotti, butter, cannellini, haricot ... (4) |
| BAKEDBEAN | Haricot cooked in tomato sauce |
