frijol

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fri·jol

 (frē-hōl′, frē′hōl′) also fri·jo·le (frē-hō′lĕ, -lā)
n. pl. fri·jo·les (frē-hō′lĕs, -lāz) Southwestern US
A bean cultivated and used for food.

[Spanish, variant of fréjol, from Old Spanish frisol, from Catalan fesol, from Latin phaseolus, diminutive of phasēlus, a type of legume, from Greek phasēlos.]

frijol

(ˈfriːhəʊl; Spanish friˈxol)
n, pl -joles (-həʊlz; Spanish -ˈxoles)
(Cookery) a variety of bean, esp of the French bean, extensively cultivated for food in Mexico
[C16: from Spanish, ultimately from Latin phaseolus, diminutive of phasēlus, from Greek phasēlos bean with edible pod]

fri•jol

(friˈhoʊl)

also fri•jo•le

(-ˈhoʊ li)

n., pl. -jo•les (-ˈhoʊ liz)
any bean used for food, esp. the kidney bean.
[1570–80; < Sp]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.frijol - the common bean plant grown for the beans rather than the pods (especially a variety with large red kidney-shaped beans)frijol - the common bean plant grown for the beans rather than the pods (especially a variety with large red kidney-shaped beans)
genus Phaseolus, Phaseolus - herbs of warm regions including most American beans
common bean, common bean plant, Phaseolus vulgaris - the common annual twining or bushy bean plant grown for its edible seeds or pods
References in classic literature ?
I could not resist the ludicrousness of the spectacle, and holding my sides I rocked back and forth in the first laughter which had passed my lips in many days; the first, in fact, since the morning Powell had left camp when his horse, long unused, had precipitately and unexpectedly bucked him off headforemost into a pot of frijoles.
Using an approved plan, National Park officials ignited the "Upper Frijoles" prescribed burn May 4 at Bandelier National Monument.
Chepito learns about activities related to his favorite foods, such as tortillas, avocados, bananas, chicken, milk, beans (frijoles), eggs, and rice.
En este trabajo se estudio la digestibilidad in vitro del almidon presente en frijoles negros cocidos y molidos como se consumen en Mexico y Centroamerica, comparando una preparacion comercial y otra experimental obtenida por coccion a presion, molienda y deshidratacion en rodillos.