Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. The edible pod or seed of any of several beans, especially the kidney bean.
  • n. A highly seasoned mutton or lamb stew with vegetables.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A common bean.
  • n. A stew of lamb and vegetables.

from the GNU version of the Collaborative International Dictionary of English

  • n. A ragout or stew of meat with beans and other vegetables.
  • n. The ripe seeds, or the unripe pod, of the common string bean (Phaseolus vulgaris), used as a vegetable. Other species of the same genus furnish different kinds of haricots.

from The Century Dictionary and Cyclopedia

  • To prepare as, or convert into, a haricot: as, to haricot a neck of mutton.
  • n. A kind of ragout of meat and vegetables.
  • n. The kidney-bean or French bean.
  • n. In ceramics, a red used for the whole surface of a piece, or forming a background to other decoration. It is produced from an oxid of copper.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. a French variety of green bean plant bearing light-colored beans
  • n. a French bean variety with light-colored seeds; usually dried

Etymologies

French, possibly alteration (influenced by French haricot, stew) of Nahuatl ayacotli.
French, from Old French hericot, hericoq, possibly from harigoter, to cut into pieces, probably of Germanic origin.
(American Heritage® Dictionary of the English Language, Fourth Edition)
Probably ultimately from Nahuatl ayecotli, with the spelling influenced by haricot ("stew"). (Wiktionary)
French, possibly from Old French harigoter ("to tear up"). (Wiktionary)

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