frijol
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fri·jol
(frē-hōl′, frē′hōl′) also fri·jo·le (frē-hō′lĕ, -lā)n. pl. fri·jo·les (frē-hō′lĕs, -lāz) Southwestern US
A bean cultivated and used for food.
[Spanish, variant of fréjol, from Old Spanish frisol, from Catalan fesol, from Latin phaseolus, diminutive of phasēlus, a type of legume, from Greek phasēlos.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
frijol
(ˈfriːhəʊl; Spanish friˈxol)n, pl -joles (-həʊlz; Spanish -ˈxoles)
(Cookery) a variety of bean, esp of the French bean, extensively cultivated for food in Mexico
[C16: from Spanish, ultimately from Latin phaseolus, diminutive of phasēlus, from Greek phasēlos bean with edible pod]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
fri•jol
(friˈhoʊl)also fri•jo•le
(-ˈhoʊ li)n., pl. -jo•les (-ˈhoʊ liz)
any bean used for food, esp. the kidney bean.
[1570–80; < Sp]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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| Noun | 1. |  frijol - the common bean plant grown for the beans rather than the pods (especially a variety with large red kidney-shaped beans)genus Phaseolus, Phaseolus - herbs of warm regions including most American beans common bean, common bean plant, Phaseolus vulgaris - the common annual twining or bushy bean plant grown for its edible seeds or pods |
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