"Succotash Succotash (from Narragansett ""sohquttahhash"", ""broken corn kernels"") is a food dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including tomatoes, green or sweet red peppers, and okra. Combining a grain with a legume provides a dish that is high in all essential amino acids. Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie. Succotash"
"Cowboy beans Cowboy beans (also known as chuckwagon beans) is a bean dish popular in the southwestern United States. The dish consists of pinto beans and ground beef in a sweet and tangy sauce. Other types of meat can be used. The flavor is similar to baked beans but with a southwestern twist. Although cowboy appears in the name, the use of canned beans, ketchup, and barbecue sauce means the dish is unlike anything ranch hands would have eaten in the 19th century. Cowboy beans are served stewed or baked, depending on the recipe. It is unclear how cowboy beans"
"Kokkoh Kokkoh is an infant formula broth made from whole grains, seeds and legumes lightly toasted and ground to a powder. It was first brought to Western culture by Sakura Nyoichi, better known as George Ohsawa, as part of the Macrobiotic Diet, based a recipe widely used in traditional Japan. Brown rice is its primary and can be its only solid ingredient. Many kokkoh recipes include other whole grains, seeds and seasonings, most commonly sweet rice, azuki beans, sesame seeds, oats, barley, soybeans and kombu. Broadly speaking, the term ""kokkoh"" may be applied to any dish in which cereals are"
"is mostly served as a side dish. It is usually eaten with sauerkraut or turnips. Overnight soaked beans put in cold water, add butter and laurel leaf, then boil. Separately, cook peeled potatoes, strain water, add butter, sour cream, and cracklings. Mix cooked beans with buttered potatoes and puree. Add garlic. Matevž Matevž (puréed beans with cracklings) is a Slovene national dish. The dish is typical of central Slovenia, especially of the Kočevsko region. It is made of beans and potatoes. Its origins come from the 19th century. Originally the lower social classes ate it as a main course. The"
"Arroz con maiz Arroz con maíz is a Latin American dish with rice and corn cooked in one pot. In Cuba the rice is colored yellow with powdered ""bijol"" which is annatto seeds. The rice and corn are cooked in Cuban style ""sofrito"", chorizo, white wine, Cuban orégano, cumin, and chicken stock. Arroz con maíz is a staple in Dominican homes. Very simply done with annatto powered, chicken bouillon cube and Dominican sofrito called ""sazón"". The Puerto Rican version is perhaps the most notable and flavorful in Latin America. The rice is cooked with ""sofrito"" as a base. The rice"
"Baked beans Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce. Most commercially canned baked beans are made from haricot beans, also known as navy beans (a variety of ""Phaseolus vulgaris"") in a sauce. In Ireland and the United Kingdom, a tomato sauce is most commonly used, and they are commonly eaten on toast or as part of a full English, Scottish, or Irish breakfast. American Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city's being nicknamed ""Beantown"". Beans"
"Baked beans Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce. Most commercially canned baked beans are made from haricot beans, also known as navy beans (a variety of ""Phaseolus vulgaris"") in a sauce. In Ireland and the United Kingdom, a tomato sauce is most commonly used, and they are commonly eaten on toast or as part of a full English, Scottish, or Irish breakfast. American Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city's being nicknamed ""Beantown"". Beans"
"is sometimes included in matzah-ball soup. Kasha In the English language, kasha is a term for the pseudocereal buckwheat. In Central and Eastern Europe, especially in Belarus, the Czech Republic, Poland, Russia, and Ukraine, kasha is a dish made of any kind of grains boiled in water or milk, i.e. a porridge. The largest gross consumption per capita is in Russia, with per year followed by Ukraine, with per year. The share of buckwheat in the total consumption of cereals in Russia is 20%. This English-language usage probably originated with Jewish immigrants, as did the form ""kashi"" (technically plural, literally"
"New England, pottage began as boiled grain, vegetables, seasonings and meat, fowl or fish. This simple staple of early American cuisine eventually evolved into the chowders and baked beans typical of New England's cuisine. A version of ""scotch barley broth"" is attested to in the 18th century colonial recipe collection called ""Mrs Gardiner's Family Receipts"". Indian succotash, sometimes called ""pondomenast"" or ""Indian pottage"" was made with boiled corn and, when available, meat like venison, bear, moose, otter, raccoon or beaver. Dried fish like shad, eel, or herring could be used in place of the meat. Kidney beans were sometimes mixed"
"vinegar. Uncooked brown rice grains are mixed with green tea leaves and used to brew a kind of tea called Genmaicha () (brown rice tea). Glutinous rice, known in Japan as ""mochigome"", is used for making mochi (), the festive red bean and rice dish sekihan, as well as traditional snacks such as senbei (), arare (), and agemochi (). Most Japanese use ""suihanki"" (rice cookers) to which measured amounts of washed rice and water are added. The rice is first washed to release excess starch. Then, before cooking it is usually soaked in water for between half an hour"
"Rice and beans Rice and beans or beans and rice is type of dish made from a combination of staple foods in many cultures around the world. The grain and legume combination provide several important nutrients and many calories, and both foods are widely available. Rice and beans are vegetarian and make up a complete protein. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be combined or served separately. The dish usually consists of white or brown rice accompanied by cooked brown, red or black, dry beans (typically ""Phaseolus vulgaris"" or"
"the most common of which is a cold dish called ""lobio nigozit"", typically made with dark red kidney beans which are cooked and then mashed with garlic, onions, walnuts, coriander, marigold petals, chili pepper and vinegar, and then allowed to marinate overnight. A hot version is usually made with white beans. In other hot varieties lobio may contain meat. Beans would be put in the pot with water and spices and allowed to sit overnight. The following day, the pot would be placed over a fire or, if available, in a small exposed oven, and the beans slowly cooked. At"
"rice (also called sweet rice, ""Oryza sativa"" var. ""glutinosa"", glutinous sticky rice, glutinous rice, waxy rice, botan rice, ""biroin chal, mochi"" rice, pearl rice, and ""pulut""), whether brown or white, is best for ""mochi""-making, as long-grain varieties will not expand perfectly. Water is essential in the early stages of preparation. Other additives such as salt and other seasonings and flavourings are important in terms of nutritive value and taste. However, additives can cause breakage of the mass, so should not be added to the rice before the cake is formed. The cake must be steamed (rather than boiled) until it"
"Bubble and squeak Bubble and squeak is a traditional British breakfast made from boiled potatoes and cabbage. In modern times it is a dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage but carrots, peas, Brussels sprouts, or any other leftover vegetables may be added. The chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. The dish is so named because the cabbage makes bubbling and squeaking sounds during"
"Soup beans Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. Soup beans are usually served with cornbread, greens (such as boiled cabbage, cauliflower, or sauerkraut and sausage), and potatoes (stewed or fried) and may be topped with raw chopped onions or ramps (""Allium tricoccum""). Soup beans are considered a main course, but also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food. While soup beans are traditionally pinto beans (called brown beans in the mountain region), other"
"""Vigna unguiculata"") and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, rice and beans are often served side by side rather than combined together. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat or other ingredients are sometimes placed atop rice and beans or, less frequently, mixed into it. Different regions have different preferences. In Brazil, for example, black beans are more popular in Paraná, Rio de Janeiro,"
"Moche (food) Moche (also spelled mochi or muchi), are glutinous rice balls with a bean paste filling from the province of Pampanga, Philippines. It is made from ""galapong"" (ground soaked glutinous rice) shaped into balls or ovals. It is filled with bean paste (mung bean or red bean). ""Bukayo"" (caramel grated coconut) may also be used. It is boiled in water until it floats. It is then sprinkled with sesame seeds or crushed peanuts and served hot with a sauce made from sweetened coconut milk (""gata""). Despite the similarity in name and ingredients, ""moche"" is not derived from the Japanese"
"Matevž Matevž (puréed beans with cracklings) is a Slovene national dish. The dish is typical of central Slovenia, especially of the Kočevsko region. It is made of beans and potatoes. Its origins come from the 19th century. Originally the lower social classes ate it as a main course. The dish is also known as ""krompirjev mož"" (potato man), ""medved"" (bear) or even as ""belokranjski mož"" (White Carniola man). The term ""matevž"" is a derivative from male name Matej or Matevž (Matthew). ""Matej"" or ""Matevž"" word origins to many other dialectical expressions: ""to have matevža"" means to have a hangover. It"
"pinto beans with smocked ham, black beans with bacon, and sweet peas with chicken and chorizo (Arroz con pollo). Arroz junto Arroz junto (rice together) is a Puerto Rican rice dish cooked with beans and meat in one pot. Rice, beans and usually some kind of meat are combined in the same pot. Sofrito, meat, olives, capers and spices are cooked in annatto oil. Annatto adds flavor and tint rice a bright yellow-red color. Once sofrito is cooked rice and beans are added with broth. Some ""arroz junto"" dishes are given other names such as Arroz con gandules, Arroz con"
"Panta bhat Poitabhat or panta bhat (; ; ""Pàntà bhàt"") is rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion and chili. It is consumed in Bangladesh and the eastern Indian states of West Bengal, Assam, Tripura and Kishanganj, Bihar. It is a popular dish on the day of Pohela Boishakh or Bengali new year. It has been described in documents from 17th century. Panta bhat has more micronutrients than fresh rice. It is traditionally considered as beneficial in feverish conditions. Pakhala, a similar dish, is popular in Odisha, Jharkhand"
"benefit from each other. The maize provides a structure for the beans to climb, eliminating the need for poles. The beans provide the nitrogen to the soil that the other plants use, and the squash spreads along the ground, blocking the sunlight, helping prevent the establishment of weeds. The squash leaves also act as a ""living mulch"", creating a microclimate to retain moisture in the soil, and the prickly hairs of the vine deter pests. Corn, beans, and squash contain complex carbohydrates, essential fatty acids and all eight essential amino acids, allowing most Native American tribes to thrive on a"
"from boiling vegetables (spinach, eggplant, beans, and other leafy vegetables) with bekang fermented soya beans or Sa-um, a fermented pork and served with rice. ""Sawhchiar"" is another common dish, made of rice and cooked with beef,pork or chicken. The staple food of most of the Mizo people is rice, with meat and vegetables served on the side, ranging from the homely bai, a simple vegetable stew, non veg stew with sesame, garlic, onion and herbs. A typical Mizo Lunch consists of a few chosen from the items listed below. Usually it consists of Bread, Chhangban, Sawhchhiar or Noodles accompanied with"
"found especially in the Northeast region of the state. The origins of this dish are disputed, but the Wisconsin origin contends that the word is a vernacular Flemish or Walloon Belgian spelling of the French word ""bouillon"", in this context meaning ""broth."" Recipes vary but common ingredients usually involve chicken or other meats--beef, pork, or ox tail are most often used--as well as a mirepoix of vegetables, commonly onion, celery, carrots, cabbage, peas, potatoes, and rutabaga. The ingredients are all cooked together in a special kind of large, cast-iron kettle often known as a ""booyah kettle,"" over low heat for"
"Arroz junto Arroz junto (rice together) is a Puerto Rican rice dish cooked with beans and meat in one pot. Rice, beans and usually some kind of meat are combined in the same pot. Sofrito, meat, olives, capers and spices are cooked in annatto oil. Annatto adds flavor and tint rice a bright yellow-red color. Once sofrito is cooked rice and beans are added with broth. Some ""arroz junto"" dishes are given other names such as Arroz con gandules, Arroz con maiz, and Arroz bago (rice cooked with chickpeas, ground meat and beer). Red beans are usually accompanied with ham,"
"(which are produced together) are made entirely of fermented soybeans, while ""meju"" for gochujang are made using soybeans mixed with rice, barley, or wheat. If wheat is used, the ratio between soybeans and wheat is 6:4; if glutinous rice is used, the ratio between soybeans and glutinous rice is 5:2. Soybeans are washed, soaked overnight, and cooked. They are usually boiled in a ""gamasot"" (cauldron), but can also be steamed in a ""siru"" (steamer), for at least three to four hours and usually five to eight hours. Cooked beans are drained in a ""sokuri"" (bamboo basket) and pounded in a"
"rice in boiling water. Genmaicha , is a Japanese brown rice green tea consisting of green tea combined with roasted popped brown rice. It is sometimes referred to colloquially as ""popcorn tea"" because a few grains of the rice pop during the roasting process and resemble popcorn. Although today it is consumed by all segments of society, this type of tea was originally drunk by poor Japanese, as the rice served as a filler and reduced the price of the tea, which is why it is also known as the ""people's tea"". It was also used by people fasting for"
"Aush Aush (; Pashto/Dari: اَښ), sometimes spelled ash or āsh, is a thick soup/stew, which is usually served hot and is part of Afghan, Iranian, Azerbaijani, Caucasian, and Turkish cuisine. The spelling of the name of this dish varies in English and can include ""āsh"", ""aush"", ""ashe"", ""ashe"", ""āshe"" or ""aash"". Aush is typically made with a variation of ingredients but may include; flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach, garlic, jalapeño), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), yogurt and ground lamb, beef or chicken. Depending on the type of āsh, it could"
"of the grain, similar to brewing. If this is desired, the seed mash is typically not used, since a main mash will never be produced. Instead, a mash of water, steamed glutinous rice, and other grains is inoculated with rice that has already been cultivated with the mold ""Aspergillus oryzae"" or molds of the genus ""Rhizopus"" and certain strains of ""Lactobacillus"". When mixed into the mash, the molds cultivate the mixture and convert the starch in the grains into sugar and lactic acid. This sweet and slightly sour liquid is drained and reserved, while additional water (and sometimes also malt)"
"Bunny chow Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry. It ultimately originated among Indian South Africans of Durban. A small version of the bunny chow that uses only a quarter loaf of bread is sometimes called, by black South Africans, a ""scambane"" or ""kota"" (""quarter""); it is a name that it shares with spatlo, a South African dish that evolved from the bunny chow. The meal is still called ""Bunny chow"" or ""bunnychow"" in Afrikaans, being a loanword from English."
"is made with buckwheat flour, wheat flour, eggs, salt, and milk, and leavened with yeast. Raisins, currants, and succade are frequent additions. The batter is poured into a cotton bag (frequently a pillow case), whose inside is flowered lightly; the bag is closed and then cooked in a pot of boiling water. When done, it is sliced and served with butter and syrup. The dish resembles Kig ha farz, a dish from Brittany, which differs from broeder mostly in the addition of a piece of meat. Broeder Broeder (also known as Jan in de Zak and pork) is a traditional"
"Waakye Waakye(pronounced waa-chi) is a Ghanaian dish of cooked rice and beans. It is cooked using many of the methods without additional spices and herbs. The rice is cooked with an indigenous leaf (sorghum leaf sheaths) and black eyed peas (indigenous) or kidney beans (originally from the Americas). It is commonly prepared in the home but it is also sold by roadside vendors. A typical waakye meal usually consists of the cooked rice and beans, stew, some spaghetti [spaghetti is not part of any authentic Ghanaian dish] and moist gari (both of which are sometimes mixed with oil from the"
"maize ears with semihardened kernels, coated with a seasoning mixture of fried chopped spring onions with salt added to the oil, is a popular snack food in Vietnam. ""Cancha"", which are roasted maize chulpe kernels, are a very popular snack food in Peru, and also appears in traditional Peruvian ""ceviche"". An unleavened bread called ""makki di roti"" is a popular bread eaten in the Punjab region of India and Pakistan. ""Chicha"" and ""chicha morada"" (purple chicha) are drinks typically made from particular types of maize. The first one is fermented and alcoholic, the second is a soft drink commonly drunk"
"cuisine, ""moyashi"" (, ""bean sprout"") in a strict sense refers to the mung bean sprout. They are a common ingredient in many Japanese dishes such as stir-fries and soups. In Korean cuisine, ""sukjunamul"" () refers to both the mung bean sprouts themselves and the ""namul"" (seasoned vegetable dish) made from mung bean sprouts. Mung bean sprouts are not as common an ingredient as soybean sprouts in Korean cuisine, but they are used in bibimbap, in the fillings of dumplings and in ""sundae"" (Korean sausage). The name ""sukjunamul"" is a compound of Sukju and ""namul"", of which the former derived from"