haricots verts
Noun A variety of green bean (Phaseolus vulgaris) characterized by being very small, slender, and tender, often considered more delicate than standard green beans. They are typically harvested young and are a common ingredient in French and other cuisines.
The term "haricots verts" is used to specify this particular type of slender green bean. It is often used in culinary contexts, menus, and recipes. * The recipe calls for a pound of fresh haricots verts, trimmed. * For the side dish, we served steamed haricots verts with almond slices. * These are not regular green beans; they are the thinner haricots verts.
- The term is frequently used in its plural form, as the beans are typically referred to collectively. The singular "haricot vert" is less common in everyday usage.
- In English-language contexts, "haricots verts" is often not italicized, though it may be to emphasize its foreign origin.
- French green beans: A direct English translation and synonym for "haricots verts."
- Filet beans: Another term for very slender, young green beans.
- Green beans: The broader category that includes haricots verts as well as thicker, standard varieties.
- Haricot (noun): A French term for bean, which can refer to other types like "haricot blanc" (white bean).
- French green beans
- Fine beans
- Filet beans
The word "haricots verts" has a single, specific culinary meaning. It does not have other common metaphorical or idiomatic meanings in English.
There are no common English idioms or phrasal verbs using "haricots verts." It is a specific noun for a food item.
- very small and slender green bean