Har"i*cot (hăr"&esl;*k&osl;; F. &adot;`r&esl;`k&osl;"), n. [F.] 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.