haricots verts

9.1

Thin green beans often served cooked as a vegetable

noun
/ˌɛrɪˈkoʊ vɛr/

: judías verdes

To prepare the dish, first, sauté the haricots verts until they are crisp-tender.
haricots verts (tiny green beans)
haricots verts (tiny green)
haricots verts (tiny)

Examples

For a vibrant side dish, steam the haricots verts and toss them with olive oil and lemon.
The chef prepared a dish with haricots verts and chicken.
At the market, I found fresh haricots verts perfect for tonight's dinner.
She prepared a side of haricots verts sautéed with garlic and butter.
The restaurant serves haricots verts instead of regular green beans for a more delicate taste.
I love to eat haricots verts with my dinner.
Add the haricots verts to the salad for a fresh and crunchy texture.

Synonyms

haricot vert

vsharicots verts

1 9.2

A thin small green bean often served in French food

is the same but usually plural in form

French bean

vsharicots verts

1 2.1

A long thin green vegetable that people eat cooked or raw

is a smaller, more specific type used especially in French cooking

How Thin

haricots verts

9.1

yard-long bean

3.5

kidney bean

3 2.0

broad bean

2.4

Surface Forms

haricots verts plural

haricot vert singular

Morphology

haricot + verts

The noun + adjective composition is fully compositional: haricot = bean and verts = green, so the phrase literally denotes green (slender) beans. Although it is a French loan, the meaning is directly derivable from the constituents and follows a simple color + object logic that is cross-linguistically transparent; a learner who knows both words would readily infer the referent (even if they might miss culinary nuance).

Etymology

Haricots verts is a French name that means haricots 'beans' and verts 'green'. French cooks often chose thin, young beans as a special side dish, so today haricots verts refers to those thin, tender green beans.