White Beans

Pasulj is a popular Serbian bean soup that is traditionally prepared with white beans. The beans are usually simmered with sausage, bacon, or ham, and vegetables such as onions and carrots. Paprika, bay leaves, and garlic are commonly used as seas... READ MORE

Rich and smoky, this white bean soup with smoked meat is a staple in most Romanian households. It consists of boiled dry white beans enriched with chunks of smoked meat such as pork knuckles or ribs, ham, or bacon, as well as root vegetables. Typi... READ MORE

Fanesca is a unique Ecuadorian soup characterized by its thick consistency, consisting of fresh Andean grains, beans, peas, and lentils, combined with salt cod cooked in milk. There should be 12 different grains and beans in the soup, symbolizing ... READ MORE

Fasole batută is a traditional bean paste consisting of mashed white beans combined with minced garlic, oil, bean stock, salt, and pepper. It is typically topped with onions which have been cooked with tomato paste, sugar, and paprika powder. Smoo... READ MORE

Tavče gravče is the national dish of North Macedonia consisting of beans stewed with onions, oil, dried pepper flakes, and seasonings such as salt, parsley, and black pepper. Although it is primarily a vegetarian dish, some recipes call for the ad... READ MORE

This Korean stew usually combines kelp and anchovy stock with kimchi, baked beans, spam, and hot dog sausages, while the common addition also includes ramen noodles, pork, potato noodles, rice cakes, or tofu. Also known as army stew, buda... READ MORE

This traditional Turkish white bean stew is a staple in virtually every household and lokanta—an establishment serving simple but hearty meals to people on the go. Kuru fasulye translates to dried beans which are first soak... READ MORE

This comforting stew known as fabada Asturiana is a signature dish of the famous Spanish region of Asturias. The stew consists of plump white beans, chorizo, morcilla blood sausages, and pork fat, flavored with smoked paprika and... READ MORE

Loubia is a traditional North African dish consisting of stewed white beans. This dish is very popular in Moroccan, Tunisian, Algerian, and Libyan homes, where the beans that have been simmered in a zesty tomato-based sauce are typically scooped u... READ MORE

The essential ingredients in this hearty Cantabrian stew include white beans and collard greens (berza), but the dish is commonly enriched with chorizo (pork sausage) and morcilla (blood sausage), pork ribs, and bacon. I... READ MORE

Although it originated in northern parts of Ghana, the rice-and-bean-based dish known as waakye is today consumed on a national level. Whether it's eaten for breakfast or lunch, this dish can be made as rich and as filling as one likes by adding a... READ MORE

Plato paceño is a traditional dish consisting of a combination of lima beans, potatoes, corn, and fried cheese. In La Paz, it is typically consumed for lunch or dinner. Although the dish typically does not contain meat, there are many Boliv... READ MORE

Feijoada is a hearty bean stew that appears in several local and international varieties. Although it is often assumed that feijoada originated in Brazil, where it is considered a national dish, it was primarily made in Portugal before it was intr... READ MORE

Iranian abgoosht is a hearty one-pot stew that has its origins in ancient Persia. It is traditionally prepared with lamb or mutton, but beef can be used in some variations. The dish also incorporates potatoes, beans, legumes, and various Iranian s... READ MORE

Fasolka po bretońsku is a traditional stew that, despite its name, is not of British origin but rather draws inspiration from the culinary styles found in Brittany, France. Typically robust and hearty, fasolka po bretońsku typically consists of wh... READ MORE

Chupe de pescado is a traditional and Ecuadorian fish soup that's especially popular during Lent. Although it doesn't take too long to prepare the soup, it contains many ingredients, such as white fish (usually cod), flour, olive oil, tomatoes, ca... READ MORE

Ensalada de pallares is a traditional salad prepared with a combination of lima beans (locally known as pallar), white vinegar, lime juice, oregano, black pepper, chili peppers, onions, tomatoes, and cilantro. The beans should be soaked overnight ... READ MORE

Fasolada is a simple and traditional Greek and Cypriot soup made from dried white beans that are drizzled with olive oil and eaten with various vegetables and herbs such as onions, celery, and tomatoes. The dish is nutritious and reminiscent of an... READ MORE

Jani me fasule is a traditional Albanian white bean soup that has a variable recipe (and even name), depending on the region of the country. The preparation starts by soaking the white beans overnight, after which they are rinsed and boiled. Meanw... READ MORE

Fazolová is a traditional bean soup. Although it appears in numerous varieties, it usually consists of plump white beans cooked in a flavorful broth, with an option to add potatoes, root vegetables, and smoked meat. It is usually enriched w... READ MORE

This slow-cooked corn (hominy) and bean stew is made with vegetables (plantains, sweet potatoes, squash, and yams), meat (marinated pork, chorizo sausages, or tuna), and spices (bay leaves, garlic, and pimento). It is the perfect “poor man&r... READ MORE

Mocotó is a popular Brazilian stew made from cow's feet, beans, and various vegetables. The name of the dish stems from the Kimbundu word mbokotó. Nutritious and inexpensive, the stew was originally made by slaves who used c... READ MORE

Fasulye pilaki is a traditional dish that's usually served as a meze. It's made with a combination of white or cannellini beans, onions, carrots, potatoes, garlic, olive oil, parsley, and lemon juice. The beans are cooked until tender, while all t... READ MORE

Porotos con rienda is a traditional dish that is usually prepared during the colder winter months. This hearty stew is made with spaghetti noodles, beans, pumpkin, garlic, onions, and paprika powder or smoked chili pepper, and some people add saus... READ MORE

Baghali ghatogh is a traditional dish originating from northern Iran. The dish is usually made with a combination of lima beans, dill, eggs, butter, turmeric, garlic, saffron, salt, and pepper. The turmeric and garlic are cooked in butter until fr... 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

Chairo is a traditional thick soup with pre-Colombian origins. It is made with the unique Bolivian chuño starch, meat (usually beef and lamb), cooked wheat, and vegetables such as carrots, onions, and corn. The soup is often additionally fl... READ MORE

Borrowing its name from a traditional French paste, soupe au pistou is a popular soup similar to the Italian minestrone. Based on fresh seasonal ingredients, the soup can be made with various vegetables such as carrots, potatoes, beans, z... READ MORE

Escudella de pagés is an Andorran soup with a consistency so thick that it could also be classified as a stew. It is made with white beans, ham bone, veal or beef marrow bone, chicken, veal, cured ham, cabbage, potatoes, rice and pasta. Unl... READ MORE

This rustic Greek dish is prepared with a variety of mixed beans which are transformed into a hearty soup. The most common ingredients include a combination of lentils, beans, chickpeas, or fava beans, and the soup is usually seasoned with olive o... READ MORE

Fagioli alla maruzzara is a traditional dish originating from Campania. It's usually made with a combination of white cannellini beans, tomatoes, celery, garlic, olive oil, parsley, ciabatta, oregano, salt, and pepper. The boiled beans are mixed w... READ MORE

Feijoada de búzios is a traditional dish made with whelks (a type of sea snail), cooked in a hearty bean stew. It typically includes ingredients like white beans, carrots, onions, garlic, tomatoes, bacon or chouriço sausage, and a va... READ MORE

Picante de Pallares is a traditional bean stew originating from Peru. It’s usually made with a combination of lima beans (locally known as pallar), potatoes, garlic, onions, evaporated milk, fresh cheese such as queso fresco, oregano, salt, ... READ MORE

Dounguouri soko is a traditional African stew originating from Niger. It's made with a combination of lamb, white beans, bell peppers, tomatoes, onions, garlic, oil, tomato paste, salt, pepper, and (optionally) natron – a salty and ... READ MORE

Kabaro au curry is a traditional dish originating from Madagascar. It’s usually made with a combination of lima beans, onions, tomatoes, olive oil, curry powder, garlic, cayenne pepper, salt, and black pepper. The beans are soaked overnight ... READ MORE

Freginat is a traditional Catalan dish originating from the city of Lleida. Although there are many versions, the dish is usually made with a combination of thinly sliced boneless pork, pork liver, white beans, onions, lard, bacon, salt, and black... READ MORE

Insalata di tonno, fagioli e cipolla is a traditional salad that's especially popular in Tuscany. Although there are numerous variations, the salad is often made with a combination of tuna (tinned in brine), onions, cannellini (lima) beans, olive ... READ MORE

Roti chaud is a traditional flatbread originating from Mauritius. This snack is essentially a roti flatbread that's filled with rougaille (tomato-based sauce) and butter bean curry known as gros pois. The flatbread is filled, rolled into a wrap, t... 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

Sobronade is a traditional soup originating from Périgord. Although it's regarded as a soup, the dish is a combination of potatoes and white beans flavored with ham, and some even think of it as a poor man's cassoulet. It's made by boiling ... 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

Jambon aux mogettes is a traditional dish originating from the Vendée region. The dish is usually made with a combination of white beans, slices of cooked ham, butter, carrots, onions, garlic, bouquet garni, salt, and pepper. The white bean... READ MORE