A small, white, kidney-shaped dried bean valued for its creamy texture and mild, slightly nutty flavor. In English it is commonly called the navy bean, and the name haricot comes from French. It is a good source of protein, fiber, and complex carbohydrates, and appears in soups, stews, casseroles, salads, and dips, most famously as the bean behind American baked beans and French cassoulet. Dried beans should be soaked for several hours or overnight before cooking; canned beans need no soaking and can be used directly.