A haricot is a small white bean, the dried kind you soak and put in stews. In American English the same bean is often called a navy bean. It is a kitchen word, a little French-sounding, more at home in a recipe than in chat. Though actually, French haricots verts are not this: those are long green beans. English haricot, on its own, is the small white one. If a packet only says haricot beans, think white and dried, not green and fresh.

白腰豆（不是四季豆；法文 haricots verts 才是青豆莢）