Top Results for Lima Bean

The Museo Larco showcases Peru’s rich pre-Columbian heritage. Established in Lima in 1926, it houses an extensive collection of artifacts spanning several Andean cultures including the Moche, Nazca, and Inca. The museum is particularly renowned for its impressive displays of ceramics, goldwork, text...

The Peruvian Clásico is a major football rivalry contested between Lima-based clubs Universitario de Deportes and Club Alianza Lima. The teams first met in 1928, and the match quickly became a fiercely contested fixture in Peruvian football. Historically, the rivalry also carries a social dimension,...

Escudella is a traditional Catalan stew from the Catalonia region of northeastern Spain. It combines meats, sausages, vegetables, and legumes such as chickpeas or white beans in a rich broth, often with a large spiced meatball called a pilota. It is closely associated with Christmas Day meals and is...

Pupusas de frijol are a traditional Salvadoran dish consisting of thick, handmade corn tortillas stuffed with a savory filling of seasoned refried beans. The pupusa was officially declared the national dish of El Salvador in 2005. They are traditionally cooked on a hot griddle until lightly browned...

Pasulj is a traditional bean soup or stew from the Balkan region, particularly associated with Serbian cuisine. Its primary ingredients are white beans, onions, and paprika, often supplemented with smoked pork products such as ribs or sausage for flavoring. The dish is commonly prepared as a slow-co...

Feijão tropeiro is a traditional Brazilian dish from the states of Minas Gerais and São Paulo, consisting of beans mixed with toasted cassava flour, various types of pork, and scrambled eggs. Historically, the dish was created as a durable, high-energy trail food for "tropeiros," the 18th-century mu...

Grah is a traditional Balkan bean stew whose name translates simply to "bean" in Croatian, reflecting its status as a regional dietary staple. The dish is prepared by simmering white beans with root vegetables like carrots and onions, alongside cured meats such as smoked pork ribs or sausages. A thi...

Ajapsandali is a traditional Georgian and broader Caucasian vegetable stew, highly popular as a summer dish. The recipe consists of core ingredients such as diced eggplants, potatoes, tomatoes, and bell peppers, which are slowly simmered together. The dish is heavily seasoned with fresh chopped cila...

Congrí is a traditional Cuban rice and bean dish consisting of white rice cooked together with red beans, onions, garlic, and seasonings such as cumin and bay leaf. It is closely related to moros y cristianos, which uses black beans rather than red beans, with both dishes reflecting the Afro-Cuban a...

Feijoada à transmontana is a traditional Portuguese stew from the Trás-os-Montes region in northeastern Portugal, made with white beans, various cured pork products including chouriço, morcela (blood sausage), and pork ribs or other cuts. Unlike the more widely known Brazilian feijoada, which typica...

The Basílica y Convento de San Francisco is a 17th-century Franciscan Catholic complex located in the historic center of Lima, Peru. It is recognized for its distinct Spanish Baroque architecture, an extensive library of ancient texts, and a network of underground catacombs. These catacombs served a...

The Cementerio General de Lima, inaugurated in 1808, is Peru's oldest municipal cemetery and represents a significant historical and architectural landmark. Located in the Barrios Altos district, it spans multiple blocks and contains elaborate mausoleums, crypts, and monuments reflecting various arc...

Varivo od graha is a traditional Bosnian bean stew that serves as a staple comfort food throughout the Balkan region. The dish is prepared using white beans, root vegetables such as carrots and onions, and is flavored with smoked meat and generous amounts of paprika. It is traditionally slow-cooked...

Tlacoyos de frijol are a traditional Mexican street food consisting of an oval-shaped masa cake made from nixtamalized corn, sometimes utilizing blue corn. The thick dough is stuffed with a filling of refried beans before being flattened and cooked on a comal, a flat griddle. Unlike tortillas, tlaco...

Tavče gravče is a traditional Macedonian baked bean dish widely recognized as a national dish of North Macedonia. The meal is traditionally prepared using locally grown Tetovo beans, which are slow-cooked in an earthenware pot known as a tavče. The beans are baked with onions, red bell peppers, toma...

Mercado de Surquillo No. 1 is a traditional municipal market located in the Surquillo district of Lima, Peru. The covered market houses numerous vendors selling a wide variety of fresh produce, seafood, meats, and pantry staples essential to Peruvian cuisine. It is widely recognized for its diverse...

Pisarei e faśö is a traditional dish from Piacenza in the Emilia-Romagna region of Italy. It consists of pisarei, small hand-rolled dumplings made from a mixture of flour and breadcrumbs bound with water, served in a slow-cooked sauce of borlotti beans, lard or pancetta, onion, and tomato. The dish...

Prebranac is a Serbian baked bean dish made primarily from white beans and a substantial quantity of slowly cooked onions. The ingredients are seasoned, commonly with paprika and bay leaf, then baked until the beans are tender and the surface develops a concentrated, lightly crusted texture; traditi...

Frijoles de la olla are Mexican beans simmered in water until tender, traditionally in an earthenware pot called an olla. Preparations commonly use pinto, black, or other regional beans with restrained seasoning such as onion, garlic, salt, or epazote, although recipes vary by household and region....

The Cementerio General de Lima, officially the Presbítero Maestro, is a historic cemetery founded in 1808 in the Barrios Altos district of Lima, Peru. Designed by the Spanish architect Matías Maestro, it was the first public cemetery built outside the city's traditional churchyards. The grounds feat...

Solterito is a cold salad from the Arequipa region of Peru, traditionally prepared with broad beans (habas), choclo (Peruvian corn), cubed fresh cheese (queso fresco), olives, onions, and tomatoes. The ingredients are dressed with lime juice, olive oil, and seasonings. The salad's name, meaning "lit...

Jota is a traditional, hearty stew characteristic of the Friuli-Venezia Giulia region of Italy and neighboring areas of Slovenia. The dish reflects the historical culinary cross-pollination of Central Europe and the Mediterranean, utilizing staple local ingredients like borlotti beans, potatoes, and...

Kaleh Joosh is a traditional Iranian soup originating from the Isfahan region, characterized by its distinctive tangy flavor derived from kashk, a traditional Persian fermented whey product. The soup combines chickpeas or other legumes with caramelized onions, dried mint, and sometimes small meatbal...

Ibiharage is a traditional Rwandan dish consisting primarily of red kidney beans slow-cooked with palm oil, onions, garlic, and a blend of local spices. The dish represents a staple food in Rwandan cuisine where beans are consumed regularly as a primary source of protein for many households. Ibihara...

Habichuelas guisadas is a savory stewed bean dish that serves as a cornerstone of daily cuisine in Puerto Rico and the Dominican Republic. The preparation typically utilizes pink or red beans simmered in a rich sauce base of sofrito, which consists of garlic, onions, peppers, and herbs like culantro...

Chakalaka is a spicy vegetable relish originating from South Africa, specifically developed in the townships of Johannesburg by migrant workers. The dish is made by simmering grated carrots, onions, garlic, bell peppers, and baked beans in a curry-spiced tomato base. It provides a spicy contrast to...

Pasulj is a traditional Serbian and Balkan soup or stew made primarily from white beans simmered with smoked meats. Common meat additions include smoked pork ribs, bacon, or sausages, which infuse the beans with a deep, savory flavor. The broth is typically seasoned with a base of caramelized onions...

Panissa vercellese is a traditional rice and bean dish from Vercelli in Piedmont, northern Italy. It consists of Arborio or Carnaroli rice cooked with borlotti beans, salame della duja (a local pork salami preserved in lard), onions, and sometimes local Barbera or Bonarda red wine. The dish originat...

The Cathedral of Lima is the seat of the Roman Catholic Archdiocese of Lima, located on the city's Plaza Mayor in the historic center of Lima, Peru. Construction began in 1535 under Francisco Pizarro, and the structure was rebuilt multiple times following earthquakes. The current building reflects a...