North American Vegetable Dishes

Mofongo is a Puerto Rican dish made from fried unripe plantains which are then pulverized or mashed. The starchy dish can be further enriched by the addition of ingredients such as lobster, prawns, garlic, chicken, or bacon. Although mofongo is Pu... READ MORE

Belonging to the Brassica oleracea family, collard greens are a type of green leafy vegetable that is characterized by thick leaves with tough stems and a slightly bitter flavor that is eliminated through cooking. This vegetable has long ... READ MORE

Frijoles charros is a simple Mexican dish consisting of beans, onions, tomatoes, chile peppers, and coriander. Meat such as bacon, ham, or salt pork is also used in the dish, but mostly as a flavoring agent. The combination of those ingredients is... READ MORE

Chiles en nogada or stuffed poblano chiles in walnut sauce is a star dish of the Mexican Independence Day, celebrated every year on September 16. Poblano chiles are large, heart-shaped peppers with thick walls, great for stuffing, and characterize... READ MORE

These starchy baked beans are enriched with syrups similar to molasses in order to tenderize and sweeten them. An iconic side dish from Boston (also known as Beantown), it started its way to stardom in the 17th century when the Natives taught the ... READ MORE

Louisiana's comfort food is nicely represented in red beans and rice, a dish that is traditionally prepared on Mondays, with the aroma of red beans drifting through the neighborhoods. The dish originates from the New Orleans Creole kitchens of the... READ MORE

Although the name might suggest otherwise, this Southern classic is prepared with shredded cabbage that is sautéed and braised in butter until tender. It is usually accompanied by bacon, onions, and occasionally sliced apples. Fried cabbage... READ MORE

Platillo Moros y Cristiano, roughly translated as Moors and Christians dish - a poetic name referring to history, is the national dish of Cuba, a hearty combination of fluffy white rice and seasoned black beans, cooked together in the sam... READ MORE

Succotash is a flavorful side dish consisting of vegetables such as corn and lima beans, served in a creamy sauce made with milk, cream, or butter. The name of this tasty side is derived from the word msakwitash, meaning broken corn k... READ MORE

Beef & broccoli is an American dish consisting of pieces of flank steak that are stir-fried with broccoli and seasoned with a Chinese-style sauce made with oyster sauce, soy sauce, and cornstarch. The dish has Chinese influences, although it i... READ MORE

Pork and beans is a classic American dish made with pork and beans as the main ingredients. There are many variations on the dish, and although the origin is murky, the 1832 cookbook The American Frugal Housewife lists only three main ingredients ... READ MORE

Romeritos is a traditional dish from the southern parts of the country, usually prepared during the festive Christmas season and Lent. The name of the dish comes from a wild plant with the same name, similar to rosemary in appearance, and to spina... READ MORE

Dominican food is a unique mixture of African, Spanish, and Taino Indian influences, without spiciness but with a lot of herbs and sauces. La bandera Dominicana (literally translated as the Dominican Flag) is one such dish and a staple of... READ MORE

Boiled dinners are simple dishes that have been a staple of New England's cuisine for a long time. It consists of corned beef and root vegetables such as carrots, onions, celery, turnips, and cabbage, cooked together in boiling water until tender.... READ MORE

Cowboy beans or chuckwagon beans is a traditional dish with unknown origins. However, it is especially popular in the American Southwest and a staple of Texan cuisine. The dish is usually made with a combination of pinto beans (alternatively: red ... READ MORE

Maque choux is a Creole dish originating from Louisiana. It is typically prepared with a combination of corn, bell peppers, tomatoes, and onions, and some recipes also call for the addition of celery and garlic. The ingredients are braised until t... READ MORE

Frijoles de la olla is one of the most basic Mexican side dishes consisting of pinto beans in their broth. Originally, beans were cooked in clay pots with nothing more than some salt. Today, cooks usually add garlic, onions, or ham to frijoles de ... READ MORE

Arroz y habichuelas is a simple and traditional Puerto Rican dish. It consists of rice and beans flavored with bacon or ham, sofrito, tomato purée, spices, and (optionally) olives. In Puerto Rico, it is typically served as a side dish, but ... READ MORE

Oxtail with broad beans is a traditional stew consisting of chopped oxtail, onions, garlic, ginger, chile peppers, fava beans, water, cornstarch, and seasonings such as black pepper, allspice, thyme, and salt. The stew is slowly simmered over medi... READ MORE

Frijoles puercos is a traditional bean-based dish. This appetizer, side dish, or even a dip is usually made with a combination of cooked beans, chipotle chili peppers, beef or pork chorizo, lard, jalapeños, and Oaxaca or Chihuahua cheese (o... READ MORE

Tarascan puréed bean soup hails from the Mexican state of Michoacán, home of the Tarascan or Purépecha people — one of the major pre-Columbian civilizations of Mesoamerica. Their culture flourished from 1100s to the earl... READ MORE

Ital is a hearty Jamaican stew that is associated with the Rastafarian movement. The name ital is derived from the word vital, referring to the fact that ital food should be vegetarian and unprocessed. The stew consists of (mostl... READ MORE

Potatoes O'Brien is an American dish consisting of pan-fried potatoes, green bell peppers, and red bell peppers. There is a variation of the dish with crispy bacon added into it for extra flavor and texture. The dish is traditionally served hot as... READ MORE

Diri ak pwa, also called diri kole ak pwa, is the national dish of Haiti, consisting of rice and beans. The dish became a common, everyday staple during the period of slavery, when rice and beans were two of the few ingredients that were ... READ MORE

Moro de habichuelas is a traditional way of preparing rice and beans in the Dominican Republic, and it's also one of the most commonly prepared dishes in the country. Although any kind of beans can be used in the dish, it's most often made with re... READ MORE

Some say that there are as many different ways to make a burgoo as there are cooks who are preparing it. It is a spicy stew consisting of meat and vegetables, traditionally cooked outdoors in iron kettles over an open fire. The cooking would take ... READ MORE

Served every day in the dining room of the United States Senate, Senate bean soup is a dish that dates back to the beginning of the 20th century. The soup is made with navy beans, onions, and ham hock, while the original version additionally inclu... READ MORE

Hodge-podge is a thick, nourishing stew with origins in the Canadian region of Nova Scotia. The name of the soup is probably derived from the English term hotch-potch, which means a mixture, referring to the fact that the stew is... READ MORE

Jiggs dinner is a meat dish that is traditionally prepared on Sundays in Newfoundland and Labrador. It consists of salt beef, figgy duff, pease pudding, and various vegetables such as carrots, potatoes, cabbage, and turnips. The dish is often acco... READ MORE

Munyeta is a somewhat obscure Cuban dish based on beans. It is made with navy beans, onions, garlic, paprika, ham, bacon, and olive oil. The beans should be soaked, cooked, drained, then combined with other ingredients (which should be sauté... READ MORE

Calabacitas con camarones is a traditional dish that's prepared across the country. Although there are variations, it's usually made with a combination of sliced zucchini, dried shrimp, lard, tomatoes, onions, serrano peppers, salt, and pepper. Th... READ MORE

Guiso de flor de calabaza is a traditional vegetable stew originating from Mexico. The dish is usually made with a combination of squash blossoms, thinly sliced Mexican squash or zucchini, onions, garlic, tomatoes, epazote, jalapeños, and o... READ MORE

Calabacitas a la mexicana or Mexican-style zucchini is a traditional vegetable-based dish that's prepared all over Mexico. The dish is usually made with a combination of chopped zucchini, onions, corn, hot chili peppers, tomatoes, epazote sprigs, ... READ MORE

Maine baked beans is a traditional dish originating from the state of Maine. It is made with a combination of Maine dry beans (usually of the Yellow Eye variety), salt pork, sugar, molasses, mustard, onion, salt, and pepper. The beans are soaked o... READ MORE

Chile pasilla con queso is a traditional chili pepper-based dish originating from Chihuahua, Oaxaca, and Puebla. The dish is usually made with a combination of dry-roasted pasilla chili peppers, onions, tomatoes, olive oil, salt, tortillas, and Oa... READ MORE

Fiddleheads and their harvesting is a Maine tradition stemming from Native American times. These coiled tips of young ostrich ferns usually grow near rivers in lakes in Maine, and they're harvested during April, May, and June. The flavor of fiddle... READ MORE

Aloo choka is a popular Trini dish influenced by Indian cuisine. Simple and filling, consumed for breakfast or dinner, the dish is made by combining boiled potatoes with chopped onions, grated ginger, salt, pepper, and oil. Hot peppers can be adde... READ MORE

Boiled fiddleheads is a simple dish of native Canadian greens that are called ostrich ferns or fiddlehead ferns. The bright green curled leaves of ostrich ferns are first thoroughly rinsed before being boiled in salted water until fully cooked and... READ MORE

Ejotes al oregano is a traditional dish that's enjoyed throughout the country. Although there are variations on the dish, it's usually made with a combination of green beans, panela or mild feta cheese, olive oil, sugar, oregano, apple cider vineg... READ MORE

Tamales de capitas o siete cueros (seven-layer tamales) is a Mexican dish originating from the region of Oaxaca. It consists of masa corn dough that is stuffed with a paste of roasted chilis, onions, roasted avocado leaves, garlic, and bl... READ MORE

Chiles veracruzanos is a traditional dish originating from Veracruz and consisting of stuffed chipotle peppers. The dish is usually made with a combination of dried chipotles, onions, garlic, tomatoes, olives, capers, raisins, oil, eggs, flour, sa... READ MORE

Frijoles puercos estilo Jalisco is a traditional dish originating from Jalisco. These refried beans have a number of varieties, and this is the Jalisco-style preparation that's usually served as a snack with drinks. The dish is usually made with a... READ MORE