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.
 ◄ ►
 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]