Ritschert

Olla podrida

A Spanish stew made with chickpeas or beans, assorted meats, and vegetables.

Red Peas Soup

Kidney beans are simmered with beef, root vegetables, and spices into a hearty soup.

Harira

A tomato-based soup thickened with lentils, chickpeas, and lamb, spiced with ginger and turmeric.

Croatian Bean Stew

Cannellini beans are stewed with tomatoes, aromatics, and chorizo.

Leblebi Soup

A chickpea soup seasoned with cumin, garlic, and harissa spice.

Tajine mtewem

Minced meatballs and chicken or lamb are stewed with garlic and chickpeas.

Feijoada

Black beans are simmered for hours with various cuts of pork until rich and thick.

Oxtail with broad beans

Oxtail is slow-cooked with broad beans and aromatic spices.

Ezogelin soup

A common soup made primarily from red lentils, rice, and bulgur with tomato and spices.

Ful Medames

Stewed broad beans, typically dressed with olive oil, lemon, and cumin.

Misir Wat

A thick, rust-colored stew of red lentils simmered with berbere spice and caramelized onions.

Dalcha

A lentil-based stew, often including vegetables or meat, with a rich spice profile.

Jota (food)

A soup made with beans, sauerkraut or sour turnip, potatoes, and often bacon or spare ribs.

Tavče gravče

A traditional baked bean casserole, often prepared with meat.

Koshari

A layered dish featuring brown lentils, rice, macaroni, and chickpeas, often topped with fried onions and a tomato sauce.

Corba

A Turkish lentil soup, typically made with red lentils, onions, carrots, tomato paste, and various spices like cumin and mint.