-
Green beans are young,
unripe fruits of
various cultivars of the
common bean (Phaseolus vulgaris),
although immature or
young pods of the
runner bean (Phaseolus...
- The navy bean,
haricot bean,
Jigna bean,
pearl haricot bean,
Boston bean,
white pea bean, or pea bean is a
variety of the
common bean (Phaseolus vulgaris)...
-
writer Elizabeth David described it as "that
sumptuous amalgamation of
haricot beans, sausage, pork,
mutton and
preserved goose,
aromatically ****ed with...
-
Retrieved 2023-11-18. Chauvet, M. (1982). "Le
point sur la
nomenclature des
haricots, à l'occasion de la
parution de la
monographie de Maréchal,
Mascherpa et...
-
current name. The dish was
traditionally known as
Haricot de
mouton – the term is
unrelated to the
haricot bean and
derives from the old
French hericoq, a...
- The dish
called c****oulet has its
roots in the New
World discovery of
haricot beans,
which are
central to the dish's creation, but had not
existed outside...
-
Germanic (harpe, hareng) or non-Indo-European
languages (harem, hamac,
haricot); in some cases, an
orthographic ⟨h⟩ was
added to
disambiguate the [v]...
-
generally have
cream added to the
cooked sauce. They
include potage de
haricots hongroise (bean and
bacon soup with
paprika and sour cream),
anguille hongroise...
- Fèves au lard, also
called bines or
haricots au lard, is a
traditional Québécois dish. It is
usually based on the
common bean
mixed with
pieces of bacon...
- like
other green beans,
boiled and
dressed with oil or
stewed with meat.
Haricots and black-e**** peas are also well-known. Lentils,
split peas and chickpeas...
