One of the mysteries of the English language finally explained.
1An edible bean of a variety with small white seeds, used especially to make baked beans; a navy bean.
- ‘To make the haricot vert salad: In a bowl, combine the haricots verts, shallot, and walnut oil.’
- ‘The ‘roast’ halibut looked a bit anaemic and was served on what is becoming a ubiquitous bland base for fish: leeks, haricots verts and asparagus.’
- ‘I like to use asparagus and haricots verts, but you have to blanch them first.’
- ‘Supermarkets rarely carry fresh French/filet beans (aka haricots verts), the pencil-slim varieties that have a delicate flavor.’
- ‘It offers you perfect partnerships like lemon sole with summer asparagus, new potatoes, lemon and Bearnaise sauce or a garlicky loin of lamb in the French style with melting potato gratin and crunchy haricots verts.’
- 1.1 The variety of the common bean plant that yields haricot beans.
- ‘By using cooked or canned beans (red kidney, haricot, whatever) and chicken breast, it all cooks very quickly into a lovely winter dish that makes eating your greens a pleasure.’
- ‘Mushrooms, carrots, spinach, turnips, cabbage, peas, haricots, lima beans, and different herbs were the most common vegetables.’
- ‘Other favored dishes include buseca, which is soup made with calf's tripe, haricot or other white beans, peeled tomatoes, garlic, and Parmesan cheese.’
- ‘The salads featured haricot and broad beans as well as couscous, brown rice and a green salad.’
- ‘I ordered scallops with ragout of haricot beans and wild mushrooms with butternut squash sauce.’
Mid 17th century: French, perhaps from Aztec ayacotli.
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