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 | | Search results for the keyword(s): pigeon pea | | | Additional Related Content | | |
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| Also known as a garbanzo bean or chick-pea, this legume is a round, tan-colored bean with a slightly nutty flavor, that is a member of the pea family. It is used as an ingredient ... |
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| A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois. Medium-thick in texture, a typical French-Canadian Pea ... |
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| The firm but tender new shoots of the snow pea plant. The sprouts are eaten raw, steamed, stir-fried or added to soups. The sprouts will also produce succulent stems and leaves, ... |
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| A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth. However, it can be made either way, ... |
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| A type of legume that originated in Asia, but is also grown in the southern United States. It is an oval-shaped bean, ivory in color with a small black spot, referred to as the ... |
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| A traditional French soup that combines fresh peas and water with finely chopped shallots to make a thick creamy soup. Other ingredients may also include bits of meat such as ... |
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| A food dish common to South Africa that is basically a stew containing dried corn and beans or peas. Since there are a few versions of this stew originating from various ... |
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| Terms that are used to describe many different types of dried beans, lentils, peas, or pulses. Hindu in origin, the terms typically pertain to split and most often skinned ... |
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| A pea-sized, off-white, oval shaped legume, which is also called the Yankee bean. Its name comes from the fact that it has been a staple food for the U.S. Navy since the ... |
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| A pea sized, off-white, oval shaped legume, which is more commonly called the navy bean. It has been a staple food for the U.S. Navy since the mid-1800s. The Yankee bean is the ... |
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