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

  • 15 Bean Soup – Packaged dry bean soup product from the N.K. Hurst Co.
  • Beans – Seed of one of several genera of the plant family Fabaceae

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 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.

D

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

E

  • Edamame – Immature soybean pod used as a specialty food

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]
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

  • 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

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.[4]
  • Hoppin' John – Southern peas and rice dish
  • Hummus – Middle Eastern chickpea puree dish

J

K

  • Kluklu – Nigerian snack that is made from dry roasted peanuts/groundnuts
  • Kongbap – Cooked rice with (soy)beans
  • Koottu – Lentil and vegetable stew from India
  • Kosambari – Seasoned split pulses salad
  • Kuli-kuli – Nigerian snack that is made from dry roasted peanuts/groundnuts
  • Kuru fasulye – Turkish bean stew
  • Kuzhambu – Tamil vegetable side dish
  • Kwati (soup) – Nepali bean soup

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.[5]
  • Lablabi – Tunisian dish based on chickpeas
  • Laping – Tibetan noodle dish
  • Lentil soup – Legume 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 from the Dominican Republic
  • 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 muk made from mung bean starch

O

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

P

Pasta e fagioli, meaning "pasta and beans", is a traditional meatless Italian dish.
  • Pabellón criollo – Traditional Venezuelan rice and bean dish
  • Panelle – Sicilian fritters
  • Papadum – Flatbread from the Indian subcontinent
  • Paripu – Dried, split pulses used for cooking
  • Pasta e fagioli – Traditional Italian soup of pasta and beans
  • Pastizz – Savoury pastry from Malta
  • Pasulj – Bean stew
  • Peabutter
  • Pease pudding – Savoury pudding dish made of boiled legumes
  • Pie and peas – British cuisine
  • Piyaz – Turkish cuisine cold dish (meze or salad)
  • Pie floater – Australian meat pie and soup dish
  • Pokhemma
  • Pork and beans – Culinary dish
  • Porotos con rienda – Chilean dish
  • Purtumute

R

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.
  • 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, and fried 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

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

  • 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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