List of legume dishes

From Wikipedia, the free encyclopedia
Jump to: navigation, search
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.

Legume dishes[edit]

0–9[edit]

A[edit]

B[edit]

Baked beans over scrambled eggs on toast

C[edit]

D[edit]

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

F[edit]

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[edit]

H[edit]

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[edit]

K[edit]

L[edit]

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[edit]

N[edit]

O[edit]

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

P[edit]

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

R[edit]

Rajma chawal, Rajma beans served with boiled rice, from India.
Red bean cake is a type of Asian cake with a sweet red bean paste filling. It is made primarily with azuki beans.

S[edit]

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[edit]

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[edit]

V[edit]

Y[edit]

See also[edit]

References[edit]

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[edit]