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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.


  • 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




Baked beans over scrambled eggs on toast



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


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]



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]








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


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


Red bean cake is a type of Asian cake with a sweet red bean paste filling. It is made primarily with azuki beans.


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.


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.




See also


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

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