haricot


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har·i·cot 1

 (hăr′ĭ-kō′)
n.
The edible pod or seed of any of several beans, especially the kidney bean.

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

har·i·cot 2

 (hăr′ĭ-kō′)
n.
A highly seasoned mutton or lamb stew with vegetables.

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

haricot

(ˈhærɪkəʊ)
n
1. (Plants) a variety of French bean with light-coloured edible seeds, which can be dried and stored
2. (Plants) another name for French bean
3. (Cookery) the seed or pod of any of these plants, eaten as a vegetable
[C17: from French, perhaps from Nahuatl ayecotli]

har•i•cot

(ˈhær əˌkoʊ)

n.
1. any of various beans of the genus Phaseolus, esp. the kidney bean.
2. the seed or unripe pod of any of these plants, eaten as a vegetable.
[1605–15; < French]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.haricot - a French variety of green bean plant bearing light-colored beansharicot - 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
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
References in classic literature ?
Bottled beer stood under a shelf, and there were two bags of haricot beans and some limp lettuces.
In the place of the fowl a dish of haricot beans made its appearance--an enormous dish in which some bones of mutton that at first sight one might have believed to have some meat on them pretended to show themselves.
IT was two o'clock when I returned to my lodgings; my dinner, just brought in from a neighbouring hotel, smoked on the table; I sat down thinking to eat--had the plate been heaped with potsherds and broken glass, instead of boiled beef and haricots, I could not have made a more signal failure: appetite had forsaken me.
I AM new to allotment gardening and my neighbour says I should harvest some of my French beans later so I will have an additional crop of haricot beans.
INGREDIENTS: (Serves 2) 1 x 400g tin of cannellini beans or haricot beans, drained and rinsed; 800ml vegetable or chicken stock; 120g small pasta shapes; Pepper; For the beurre blanc: 4tbsp white wine or cider; 4tbsp white wine vinegar or cider vinegar; 1tbsp garlic paste or 2 fat cloves of garlic, finely chopped; 25g butter METHOD: 1.
So he tweezered out, ordered and weighed the haricot, red kidney, pinto, cannellini and borlotti beans from two cans.
INGREDIENTS (Serves 6) 2 tbsp olive oil 1 onion, chopped 3 garlic cloves, finely chopped pinch of saffron threads pinch of crushed dried chillies 225g (8oz) chopped tomatoes 1 tsp smoked paprika 450g (1lb) paella rice, such as Bomba or Calisparra 750ml (11/4 pints) vegetable stock 175g (6oz) cooked haricot beans 115g (4oz) cooked pigeon peas or black-eyed beans 125g (41/2oz) cooked kidney beans 60g (2oz) frozen peas, thawed salt and freshly ground black pepper 60g (2oz) roasted red pepper strips 60g (2oz) green Spanish olives, pitted and sliced 1 large lemon, cut into 8 wedges flat-leaf parsley, to garnish METHOD 1.
THREE BEAN PAELLA INGREDIENTS (Serves 6) 2 tbsp olive oil 1 onion, chopped 3 garlic cloves, finely chopped pinch of saffron threads pinch of crushed dried chillies 225g (8oz) chopped tomatoes 1 tsp smoked paprika 450g (1lb) paella rice, such as Bomba or Calisparra 750ml (11/4 pints) vegetable stock 175g (6oz) cooked haricot beans 115g (4oz) cooked pigeon peas or black-eyed beans 125g (41/2oz) cooked kidney beans 60g (2oz) frozen peas, thawed salt and freshly ground black pepper 60g (2oz) roasted red pepper strips 60g (2oz) green Spanish olives, pitted and sliced 1 large lemon, cut into 8 wedges flat-leaf parsley, to garnish METHOD 1.
THREE BEAN PAELLA INGREDIENTS (Serves 6) tbsp olive oil onion, chopped garlic cloves, finely chopped pinch of saffron threads pinch of crushed dried chillies (8oz) chopped tomatoes tsp smoked paprika (1lb) paella rice, such as Bomba or Calisparra 750ml (11/4 pints) vegetable stock (6oz) cooked haricot beans (4oz) cooked pigeon peas or black-eyed beans (41/2oz) cooked kidney beans (2oz) frozen peas, thawed and freshly ground pepper (2oz) roasted red pepper strips (2oz) green Spanish olives, pitted sliced large lemon, cut into 8 wedges leaf parsley, to garnish METHOD In a 25cm (10in) paella pan or large cast-iron frying pan, warm olive oil over a medium heat until shimmering.
It tells the rags to riches tale of Jac, his mother Dame Haricot their cow Daisy and lots of people they meet along the way including General Accident, Private Parking and a Giant.