A selection of various legumes
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

0–9

A

B

Baked beans over scrambled eggs on toast.
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

Cocido montañés (Highlander stew or Mountain stew), is a rich hearty bean stew, originally from and most commonly found in Cantabria in northern Spain.
Cocido montañés (Highlander stew or Mountain stew), is a rich hearty bean stew, originally from and most commonly found in Cantabria in northern Spain.

D

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

E

F

A bowl of Mexican-style vegetarian frijoles negros.
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]
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]
Ful medames is a Middle Eastern dish made of whole, or mashed, fava beans mixed with lemon juice and olive oil. Sometimes served with onions, olives, cumin, chili pepper, or other condiments.
Ful medames is a Middle Eastern dish made of whole, or mashed, fava beans mixed with lemon juice and olive oil. Sometimes served with onions, olives, cumin, chili pepper, or other condiments.

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]
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 dishes 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]
Lobio is a family of dishes 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.
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.
Pasta e fagioli, meaning "pasta and beans", is a traditional meatless Italian dish.

R

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

W

Y

See also

References

  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.