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 the N.K. Hurst Co.

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 sauce
  • Balila (dish) – Levantine dish
  • Bandeja paisa – Typical meal popular in Colombian cuisine
  • Bap (food) – Korean name for cooked rice
  • Beans – Seed of one of several genera of the plant family Fabaceae
  • 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 – Dish in Egyptian and Moroccan cuisine
  • 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 – Food in Burmese cuisine

C

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 – Indian dish
  • 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

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

K

  • Kluklu – West African snack made from peanut
  • Kongbap – Korean rice dish with soybeans
  • Koottu – Lentil and vegetable stew from India
  • Kosambari – Seasoned split pulses salad
  • Kuli-kuli – West African 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 – Soup made with lentils
  • Liangfen – Chinese jelly made of mung bean starch
  • Lobio – Traditional Georgian stew

M

  • Marrowfat peas – Green peas that have dried out naturally
  • Matevž – Slovene dish
  • 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

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
  • 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 – preparation which was sold in the 18th century as an empirical diet for patients, extraordinary restorative virtues being attributed to it
  • 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

T

U

V

  • Vegetarian chili – Savory American stew with chili peppers and meat

W

Y

See also

References

  1. ^ Λεξικό της κοινής Νεοελληνικής, 1998
  2. ^ "Feijão tropeiro | Traditional Meat Dish From Minas Gerais". TasteAtlas. Retrieved 2022-12-07.
  3. ^ Fajans, Jane (2013-07-18). Brazilian Food: Race, Class and Identity in Regional Cuisines. A&C Black. ISBN 978-0-85785-043-0.
  4. ^ 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.
  5. ^ 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.
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