List of legume dishes

A selection of various legumes

This is a list of legume dishes. A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure.

Contents 

Legume dishes

0–9

A

B

Baked beans over scrambled eggs on toast
Bubur kacang hijau is an Indonesian and Malaysian sweet dessert made from mung beans porridge with coconut milk and palm sugar or cane sugar.

C

D

Dal makhani is a staple food originating from the Punjab region of the Indian subcontinent.

F

A bowl of Mexican-style vegetarian frijoles negros
Fasolada is a Greek and Cypriot soup of dry white beans, olive oil, and vegetables as peppers, sometimes called the "national food of the Greeks".[1]

G

H

Hummus is a Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.[2]

J

K

L

Lobio is a family of dishеs of various kinds of prepared beans (cooked or stewed), containing coriander, walnuts, garlic and onion, popular item in the cuisines of the South Caucasus nation of Georgia.[3]

M

N

O

Olla podrida is a Spanish stew made from pork and beans and an inconsistent, wide variety of other meats and vegetables

P

Pasta e fagioli, meaning "pasta and beans", is a traditional meatless Italian dish.

R

Red bean cake is a type of Asian cake with a sweet red bean paste filling. It is made primarily with azuki beans.

S

Split pea soup is typically prepared with dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures.

T

Tavče gravče is a traditional Macedonian dish. It is prepared with fresh beans and it can be found in almost all restaurants in Macedonia and all over the Greek and Macedonian diaspora.

U

V

Y

See also

References

Diversity in dry common beans
  1. ↑ Λεξικό της κοινής Νεοελληνικής, 1998
  2. ↑ Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4, p. 35.
  3. ↑ Goldstein, Darra (1999). The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press. p. 156. ISBN 0520219295.

External links

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