Haricotbean

Haricot-bean, the ripe seeds of the French or kidney-bean (Phaseolus vulgaris), a valuable article of food much used on the Continent, especially during Lent. They contain 52 per cent. of starchy matter, 23 of albuminoids, and 14 of water, so that one pound of these beans might produce nearly 3f oz. of the dry nitrogenous substance of muscle.