haricot

har·i·cot ¹  (hr-k)

n.

The edible pod or seed of any of several beans, especially the kidney bean.

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[French, possibly alteration (influenced by French haricot, stew) of Nahuatl ayacotli.]

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har·i·cot ²  (hr-k)

n.

A highly seasoned mutton or lamb stew with vegetables.

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[French, from Old French hericot, hericoq, possibly from harigoter, to cut into pieces, probably of Germanic origin.]

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haricot [ˈhærɪkəʊ]

n

1. (Life Sciences & Allied Applications / Plants) a variety of French bean with light-coloured edible seeds, which can be dried and stored

2. (Life Sciences & Allied Applications / Plants) another name for French bean

3. (Cookery) the seed or pod of any of these plants, eaten as a vegetable

[from French, perhaps from Nahuatl ayecotli]

Thesaurus

Noun	1.	haricot - a French variety of green bean plant bearing light-colored beans green bean - a common bean plant cultivated for its slender green edible pods
	2.	haricot - a French bean variety with light-colored seeds; usually dried flageolet common bean - any of numerous beans eaten either fresh or dried

Translations

haricot [ˈhærɪkəʊ] N (also haricot bean) → frijol m, judía f blanca(Sp)

haricot

n haricot (bean) → Gartenbohne f

haricot [ˈhærɪkəʊ] n (also haricot bean) → fagiolo bianco

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haricot [ˈhærɪkəʊ] n (also haricot bean) → fagiolo bianco