Etymology

 'Stew', from Middle French haricot, a deverbal derivation of Old French harigoter ‎(“to shred, slice up, slice into pieces”), from Frankish *hariōn ‎(“to ruin, lay waste, ravage, plunder, destroy”), from Proto-Germanic *harjōną ‎(“to plunder, lay waste, harry”). 

In the sense 'bean', etymology uncertain. Influenced in form by the 'stew' word, if not originally identical to it; in that case possibly from Mexican Spanish ayacotli, ayacote, or possibly from Calicut. - Wikitionary

I have been eagerly awaiting my 1950's cassolle to arrive from Toulouse so I can bust out an old school French cassoulet before the cold snap permanently leaves us. Cassoulet is decidedly a cold weather dish, almost an antithesis to Spring's light dishes punctuated by fresh morels and tender young artichokes. Over the past few days I have been pouring over several old books comparing cassoulets from different eras. Thirteen cookbooks later and I am left with almost as many questions of what constitutes an authentic cassoulet as the hapless person researching "real" bouillabaisse recipes in Marseille.

A snowy day followed by light misting rains and a significant drop in temperature caused this mornings Ice-ageddon in Oregon City, Oregon. There was no going to work unless I wanted to risk sliding down our two block long hill sideways, spinning past several neighbors' cars onto busy streets that were not guaranteed to be in any better condition. Beau and I headed down the hill on foot to reconnoitre. Me clutching fearfully to any tree strong enough to hold my weight as I inched down the iced slope in sheer terror. Beau repeatedly prancing then falling down face first on the frozen surface in contagious fits of laughter only a five year old with absolutely no fear of dying could mutter. After safely returning to the comfort of home I decided to make Haricot, an old 17th century French stew of lamb and beans. The perfect cure to an otherwise cold and dreary Winter day. Most people think haricot only means beans in French. Haricot, or harigoter in old French, meant 'cut up', implying a stew of cut up meat. Throughout the ages, Haricot went from a country stew made with whatever meats, vegetables and beans one had on hand to an almost cassoulet-like dish comprised mostly of beans dotted with chunks of tender meat. In my cassoulet research I kept coming across Haricot. I settled on my version of Madame E. Sainte-Ange's recipe from Paul Aratow's excellent translation of her French home cookbook, La Bonne Cuisine. Its an easy dish that requires very little effort or ability other than pretending to be stirring while actually gobbling up the delicious sauce as it gently simmers for four hours. If your kids are anything like mine they will devour it in seconds.