Definitions

from The Century Dictionary.

  • noun A kind of ragout of meat and vegetables.
  • noun The kidney-bean or French bean.
  • noun 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.
  • To prepare as, or convert into, a haricot: as, to haricot a neck of mutton.

from the GNU version of the Collaborative International Dictionary of English.

  • noun A ragout or stew of meat with beans and other vegetables.
  • noun 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 Wiktionary, Creative Commons Attribution/Share-Alike License.

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

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

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

Etymologies

from Wiktionary, Creative Commons Attribution/Share-Alike License

Probably ultimately from Nahuatl ayecotli, with the spelling influenced by haricot ("stew").

from Wiktionary, Creative Commons Attribution/Share-Alike License

French, possibly from Old French harigoter ("to tear up").

Examples

  • The word haricot was unknown in France until the seventeenth century: people used the word

    Social Life in the Insect World

  • "It is my discovery of the etymology of the word haricot!"

    Social Life in the Insect World

  • The green bean was generally referred to as the haricot; the mature bean, dried and divested of its pod, was called the fêverole.59 The latter seems to have been less used in polite society, perhaps because of its windy nature, but its resemblance to the fava bean was close enough to guide cooks in preparing it.

    Savoring The Past

  • The green bean was generally referred to as the haricot; the mature bean, dried and divested of its pod, was called the fêverole.59 The latter seems to have been less used in polite society, perhaps because of its windy nature, but its resemblance to the fava bean was close enough to guide cooks in preparing it.

    Savoring The Past

  • This astonishing immunity can have only one explanation: like the potato and the maize-plant, the haricot is a gift of the New World.

    Social Life in the Insect World

  • The haulm is both of little bulk and little use, but the seed is used in making the esteemed French dish called haricot, with which it were well if the working classes of this country were acquainted.

    The Book of Household Management

  • The haulm is both of little bulk and little use, but the seed is used in making the esteemed French dish called haricot, with which it were well if the working classes of this country were acquainted.

    The Book of Household Management

  • In that case I would swap the butter beans for a smaller pulse, such as haricot beans.

    Nigel Slater's butter-bean tomatoes, baked pears with maple syrup and cinnamon cream recipes

  • A bag of beans, of the variety known as "haricot," is the next candidate.

    A Labrador Doctor The Autobiography of Wilfred Thomason Grenfell

  • -- A very pretty dish can be made by making a border of mashed potatoes, hollow in the centre, in which can be placed various kinds of other vegetables, such as haricot beans, stewed peas, &c.

    Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet

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