har·i·cot /ˈ(h)ærɪˌko/
蔬菜墩羊肉,扁豆
Har·i·cot n.
1. A ragout or stew of meat with beans and other vegetables.
2. The ripe seeds, or the unripe pod, of the common string bean (Phaseolus vulgaris), used as a vegetable. Other species of the same genus furnish different kinds of haricots.
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haricot
n 1: a French variety of green bean plant bearing light-colored
beans
2: a French bean variety with light-colored seeds; usually
dried [syn: flageolet]