List of legume dishes
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
0–9
- 15 Bean Soup – Packaged dry bean soup product from N.K. Hurst
A
- Acarajé – Deep-fried bean cake
- Aloo mutter – North Indian dish
- Amanattō – Japanese traditional confectionery
- Arroz con gandules – Puerto Rican rice and pork dish
B
- Baked beans – Cooked beans in a seasoned sauce
- Balila (dish) – Levantine dish
- Bandeja paisa – Typical meal popular in Colombian cuisine
- Bap (food) – Korean name for cooked rice
- Beans – Seed of several plants in the legume family
- Bean chips – Snack food
- Bean pie – Sweet custard pie
- Bean salad – Common cold salad composed of various cooked or pickled beans
- Bhadmaas – Legume grown for its edible bean
- Bigilla – Maltese dish made with beans
- Bissara – North African dish
- Black peas – Traditional Lancashire dish
- Bob chorba – Bulgarian bean soup
- Bodi ko Achar
- Boiled peanuts – Method of preparing fresh peanuts as a snack food
- Borracho beans – Bean dish from Mexico and southern Texas
- Bouneschlupp – European bean soup
- Bubur kacang hijau – Indonesian dessert
- Budae-jjigae – South Korean spicy stew
- Burmese tofu – Chickpea-based food item
C
- Callos
- Caparrones
- Cassoulet
- Chana masala
- Chapea
- Cholent
- Chili con carne
- Chole bhature
- Ciceri e Tria
- Cocido lebaniego
- Cocido madrileño
- Cocido Montañés
- Cowboy beans
D
- Dal – Dried, split pulses used for cooking
- Dal baati – Indian dish of lentils and unleavened bread
- Dal bhat – Lentil & rice dish from South Asia
- Dalcha – Indian culinary dish
- Deep-fried peanuts
- Dhansak – Parsi curry
- Dhokla – Indian vegetarian dish
- Dilly beans – Pickled green beans, often flavoured with dill
- Doubles (food) – Indo-Caribbean street food originating in Trinidad and Tobago
- Douzhi – Fermented beverage made from mung beans
E
- Edamame – Immature soybean pod used as a specialty food
F
- Fabada asturiana – Asturian bean stew
- Fabes con almejas – Stew originating in northwest Spain
- Falafel – Middle Eastern fried bean dish
- Farinata – Chickpea pancake
- Fasolada – Mediterranean kind of soup
- Fasole cu cârnaţi – Romanian dish
- Feijoada – Pork and bean stew found throughout the Lusophony
- Feijão tropeiro — Brazilian bean dish[2][3]
- Frijoles charros – Mexican pinto bean dish
- Frijoles negros – Latin American black bean dish
- Ful medames – Egyptian dish of cooked fava beans
G
- Gallo pinto – Traditional dish from Central America
- Garnache – Mesoamerican dish
- Ghugni – Indian snack
- Gigandes plaki – Greek bean dish
- Githeri – Kenyan traditional meal
- Green bean casserole – American dish from the 1950s
- Grey peas – Latvian food
- Guernsey Bean Jar – Local dish of Guernsey
H
- Hoppin' John – Southern peas and rice dish
- Hummus – Middle Eastern chickpea puree dish
J
- Jidou liangfen – Chinese jelly made of mung bean starch
- Judd mat Gaardebounen – Savory dish from Luxembourg
K
- Kluklu – Nigerian snack made from peanut
- Kongbap – Korean rice dish with soybeans
- Koottu – Lentil and vegetable stew from India
- Kosambari – Seasoned split pulses salad
- Kuli-kuli – Nigerian snack made from peanut
- Kuru fasulye – Turkish bean stew
- Kuzhambu – Tamil vegetable side dish
- Kwati (soup) – Nepali bean soup
L
- Lablabi – Tunisian dish based on chickpeas
- Laping – Tibetan noodle dish
- Lentil soup
- Liangfen – Chinese jelly made of mung bean starch
- Lobio – Traditional Georgian stew
M
- Marrowfat peas – Green peas that have dried out naturally
- Matevž – Potato and bean purée from Slovenia
- Mattar paneer – Indian cheese and peas dish
- Mercimek köftesi – Turkish cold dish (or meze) of "balls" of boiled red lentils, bulgur, green onions etc
- Minestrone – Thick soup of Italian origin
- Moro de guandules – Dish common in the Dominican Republic and Puerto Rico
- Moros y Cristianos – Traditional dish of beans and rice in Cuban cuisine
- Msabbaha – Variation of hummus
- Mujaddara – Dish of lentils, rice and sautéed onions
- Murukku – Traditional snack of South India
- Mushy peas – Thick green lumpy mash of peas
N
- Nokdumuk – Korean mung bean jelly
O
- Olla podrida – Spanish stew made with chickpeas and beans
P
- Pabellón criollo – Traditional Venezuelan rice and bean dish
- Panelle – Sicilian fritter
- Papadum – Flatbread from the Indian subcontinent
- Paripu – Dried, split pulses used for cooking
- Pasta e fagioli – Italian pasta soup
- Pastizz – Savoury pastry from Malta
- Pasulj – Bean stew
- Peabutter – Savory spread
- Peas with salo
- Pease pudding – Savoury pudding dish made of boiled legumes
- Pie and peas – British dish
- Piyaz – Turkish and Persian cuisine
- Pie floater – Australian meat pie and soup dish
- Pokhemma
- Pork and beans – Culinary dish
- Porotos con rienda – Chilean dish
- Purtumute
R
- Ragda pattice – Popular Indian street food
- Rajma – Red kidney beans dish, originating from the Indian subcontinent
- Red bean cake – Cake with red bean paste filling
- Red bean ice – Drink commonly found in Hong Kong
- Red bean paste – Paste made from adzuki beans
- Red bean soup – Chinese sweet dessert soup
- Red beans and rice – Dish characteristic of Louisiana Creole cuisine
- Refried beans – Mexican dish of cooked mashed beans
- Revalenta arabica
- Rice and beans – Type of dish made from a combination of staple foods in many cultures around the world
- Rice and peas – Traditional Caribbean food
S
- Sambar – Lentil stew
- Senate bean soup – Soup served in the United States Senate
- Shahan ful – Dish in Sudan, Somaila, Ethiopia and Horn of Africa
- Shiro – Powdered stew from Ethiopia and Eritrea
- Socca (food) – Chickpea pancake from Provence, France
- Soup beans – Southern United States bean dish
- Split pea soup – Soup made from dried peas
- Succotash – Traditional American food
T
- Tavče gravče – Traditional Macedonian dish
- Texas caviar – American bean salad dish
- Tomato omelette – Indian breakfast dish prepared mostly in Maharashtra
- Tortillitas de camarones – Shrimp fritters
U
- Ulava charu – Spicy and tangy lentil dish
- Umngqusho – South African dish
V
- Vegetarian chili – Savory American stew with chili peppers and meat
W
- Waakye – Ghanaian food
- Wandouhuang – Traditional Chinese snack food
Y
- Yōkan – Type of wagashi
- Yun dou juan – Traditional Chinese dish
See also
References
- ^ Λεξικό της κοινής Νεοελληνικής, 1998
- ^ "Feijão tropeiro | Traditional Meat Dish From Minas Gerais". TasteAtlas. Retrieved 2022-12-07.
- ^ Fajans, Jane (2013-07-18). Brazilian Food: Race, Class and Identity in Regional Cuisines. A&C Black. ISBN 978-0-85785-043-0.
- ^ 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.
- ^ 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
- Media related to Legume-based food at Wikimedia Commons