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haricot

1

[ har-uh-koh ]

noun

  1. any plant of the genus Phaseolus, especially P. vulgaris, the kidney bean.
  2. the seed or unripe pod of any of these plants, eaten as a vegetable.


haricot

2

[ har-uh-koh ]

noun

  1. a stew of lamb or mutton with turnips and potatoes.

haricot

/ ˈæɪəʊ /

noun

  1. a variety of French bean with light-coloured edible seeds, which can be dried and stored
  2. another name for French bean
  3. the seed or pod of any of these plants, eaten as a vegetable
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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yvlog History and Origins

Origin of haricot1

1605–15; < French, earlier feve d'aricot., perhaps ultimately < Nahuatl ayacohtli, ayecohtli bean, but influenced by haricot stew ( haricot 2 ), in which such beans can be an ingredient

Origin of haricot2

1605–15; < French; Middle French hericot ( de mouton ), probably noun derivative (perhaps influenced by édz lopped branch) of Old French harigoter to tear into scraps, perhaps derivative, with v. suffix -oter, of Old Low Franconian *󲹰ô to fight, make war on ( harry )
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yvlog History and Origins

Origin of haricot1

C17: from French, perhaps from Nahuatl ayecotli
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Example Sentences

Examples have not been reviewed.

Specially modified haricot beans designed to grow in the UK climate were harvested in September at a farm in the county.

From

She said: "They will only accept the familiar taste and texture of haricot beans on toast - and this is what we have given them."

From

Until now, it has been impossible for farmers to grow the haricot variety used for baked beans in the UK because they are incompatible with the climate.

From

Takeout: Thanksgiving kit including an oven-ready all-natural brined turkey stuffed with herbs and citrus, mashed potatoes, turkey gravy, haricots verts with compound butter and toasted almonds and more available for delivery or pickup.

From

Make the haricots verts: In a large skillet with a tightfitting lid over medium-high heat, melt the butter.

From

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