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List of legume dishes

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Title: List of legume dishes  
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List of legume dishes

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.

Contents

  • Legume dishes 1
    • 0–9 1.1
    • A 1.2
    • B 1.3
    • C 1.4
    • D 1.5
    • F 1.6
    • G 1.7
    • H 1.8
    • J 1.9
    • K 1.10
    • L 1.11
    • M 1.12
    • N 1.13
    • O 1.14
    • P 1.15
    • R 1.16
    • S 1.17
    • T 1.18
    • U 1.19
    • V 1.20
    • Y 1.21
  • See also 2
  • References 3
  • External links 4

Legume dishes

0–9

A

B

Baked beans over scrambled eggs on toast

C

D

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

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]

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]

J

K

L

[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

P

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

R

Red bean cake is a type of Asian 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.

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

Y

See also

References

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. ^

External links

  • Media related to at Wikimedia Commons
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