Etymology Dictionary

HARICOT,  (1) a stew of mutton, (2) the kidney bean.  (F.)   'Haricot, in cookery, a particular way of dressing mutton-cutlets; also, a kind of French beans;' Kersey's Dict., ed. 1715.—F. haricot, 'mutton sod with little turneps, some wine, and tosts of bread crumbled among,' &c.; Cotgrave (who gives two other methods of preparing it, shewing that it was sometimes served with 'chopped herbs').   β. See Littré, who discusses it; it is found that the sense of 'bean' is late, whilst the sense of 'minced mutton with herbs' is old.   The oldest spelling is herigote (14th cent.); cf. O.F. harligote, a piece, morsel (Burguy).   We may certainly conclude that the bean was so named from its use in the dish called haricot.   γ. Of unknown origin, but presumably Teutonic.   We also find the following.   'Herigotes, dew-claws, also spurs;' Cot.   'Harigot, petite flûte, flageolet fait avec les os des pieds, ou tibia de chevrau et ďagneau;' Roquefort.  'Arigot, larigot, sorte de fifre, petite flûte militaire;' id.   (The right key would probably connect and explain these words). [†]

ADDENDA

Wedgwood explains 'haricot beans' from their being 'sliced up in pieces when served at table, and [they] are therefore called in Du. snijboonen, from snijden, to cut.'   He also cites O.F. harigoter, to cut to pieces; Génin, Récréations, i. 46.   See Scheler.