haricot

¹ American  

[har-uh-koh] / ˈhær əˌkoʊ /

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.

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haricot ² American  

[har-uh-koh] / ˈhær əˌkoʊ /

noun

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

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haricot British  

/ ˈhærɪkəʊ /

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

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Etymology

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 écot lopped branch) of Old French harigoter to tear into scraps, perhaps derivative, with v. suffix -oter, of Old Low Franconian *hariôn to fight, make war on ( harry )