FabulousFusionFood's Bean-based Recipes 7th Page
Mixed, dried, legumes showing the range of beans and pulses available in the human diet.
Welcome to FabulousFusionFood's Bean- and Pulse-based Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the bean recipes added to this site. I am defining 'beans' very broadly as classic beans (cannellini, pinto, black beans etc) along with lentils, peas and pulses (beans, peas or lentils that are harvested mature and dried before human consumption).
Here you will find a whole range of recipes incorporating beans from the ancient world to modern times. Just about every civilization and culture has recipes using beans as they can be dried and stored over winter. Beans are also a survival food and an excellent source of protein in conjunction with staples such as maize, wheat, barley, millet etc. For this reason many of the bean recipes given originate in Africa and South America, though I have bean and bean-associated recipes listed here from all corners of the globe.
I am using a fairly broad definition of 'bean' here. Effectively I am including all pulses, raw bean pods, lentils and peas. Basically members of the Fabaceae family of flowering plants that produce pods or seeds that are edible by humans. This included beans such as broad (fava) beans, haricot (navy) beans, cannellini beans, barlotti beans, adzuki beans, haricot beans etc; string beans, mangetout, fine beans (where the unripe pods are edible); peas; and lentils. There are also beans grown primarily for oil extraction (soy beans) and beans that are fermented to to make condiments (such as African locust beans).
In almost all instances, human farming started with grains, but all grains are deficient in the essential amino acid, Lysine (maize is in addition, deficient in tryptophan). This is one of the reasons that despite higher availability of food, the health of the first farmers declined in comparison with their hunter-gatherer antecedents. Legumes are generally deficient in Methionine, but have plenty of lysine. So, if you combine grains and legumes in the diet you have a complete source of amino acids. Interestingly, common nuts are deficient in both Methionine and Lysine, so you would need a diet of nuts, legumes and grains to get complete amino acid intake. This is why, once legumes were introduced to the first farmers' diets, health improved significantly. This is why, all over the world, there is a bean and grain staple that has often led to the rise of major civilizatons (rice and dhal on India; maize and beans in Mesoamerica; wheat or oats/barley and Celtic beans in Europe; sorghum, millet or teff and beans in Africa; rice and beans in Asia).
The recipes given here are sourced from around the world, and give a broad view of bean-based dishes globally. There are also more modern recipes using bean-based flours as a base for gluten-free dishes. Beans also have a very log glycaemic index compared with may other foods so beans and bean flours are excellent for anyone on a low GI diet.
The alphabetical list of all the bean-based recipes on this site follows, (limited to 100 recipes per page). There are 650 recipes in total:
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| The Ultimate Chilli Con Carne Origin: Fusion | Turkey Tetrazzini Casserole Origin: American | Vegetarian Haggis Origin: Scotland |
| Tisanam Barricam (Barley Soup with Dried Vegetables) Origin: Roman | Tutu (Cornmeal Porridge with Black-eyed Peas) Origin: Aruba | Vegetarian Kibbeh Origin: India |
| Tishreeb Hummus (Chickpea Casserole) Origin: Iraq | Tutu Origin: Bonaire | Vegetarian Pot Roast Origin: Britain |
| Tofu and Vegetable Stir-fry Origin: Australia | Tutu Origin: Curacao | Vegetarian Sausages Origin: Britain |
| Tofu Laver and Leek Croquettes Origin: Ireland | Ugandan Beans Origin: Uganda | Venison and Dark Chocolate Chili Origin: Fusion |
| Tom Brown Origin: Nigeria | Ukkarai Origin: India | Waakye Origin: Ghana |
| Tortilla Española (Spanish Omelette) Origin: Spain | Umngqusho (Samp and Beans with Potatoes) Origin: South Africa | White Chili Origin: America |
| Traditional Mattar Keema Curry Origin: India | Végétarien Kansiyé (Vegetarian Kansiyé) Origin: Guinea | White Lentil Soup Origin: Scotland |
| Traditional Vegetable Bake Origin: Ireland | Vegan Burritos Origin: American | Wild Mustard Greens with Sausage and Bean Soup Origin: Italy |
| Tricolour Pilau Rice Origin: India | Vegetable Bhaji Origin: Britain | Winter Minestrone Soup Origin: Fusion |
| Trinidadian Pholourie Origin: Trinidad | Vegetable Curry Origin: Kenya | Winter Parsnip Stew Origin: Czech |
| Tsebhi Birsen (Spicy Lentils) Origin: Eritrea | Vegetable Curry II Origin: Britain | Wonchoi Origin: Ghana |
| Tunisian Byesar (Tunisian Broad Bean Dip) Origin: Tunisia | Vegetable Curry III Origin: Britain | Xarba Arbija (Libyan Soup) Origin: Libya |
| Tunisian Vegetable Couscous Origin: Tunisia | Vegetable Korma Origin: Britain | Yam and Beans Origin: Nigeria |
| Turkey and Chips Origin: Britain | Vegetable Pilau Origin: India | Yemiser W'et (Spicy Lentil Stew) Origin: Ethiopia |
| Turkey Leftovers Curry Origin: Britain | Vegetarian Brochettes Origin: Britain | Ysgwydd Cig Oen Cymreig wedi ei bobi'n araf รข chyri (Slow-cooked curried shoulder of Welsh Lamb) Origin: Welsh |
| Turkey Rendang Origin: Fusion | Vegetarian Chili Beans Origin: American |
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