Har″i‐cot (hăr″ē̍‐kō̍; F. ȧ′rē̍′kō̍″), 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.