List of legume dishes

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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[edit]




Baked beans over scrambled eggs on toast.


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


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]
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.



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]




Lobio is a family of dishеs 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]




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.


Rajma chawal, Rajma beans served with boiled rice, from the Indian subcontinent.
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[edit]


  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.

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