The cuisine of the Southern United States developed in the traditionally defined American South, influenced by African, English, Scottish, Irish, French, Spanish, and Native American cuisines. Tidewater, Appalachian, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine.
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 in a sauce. In Ireland and Great Britain, 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.
Vicia faba, also known in the culinary sense as the broad bean, fava bean, or faba bean is a species of flowering plant in the pea and bean family Fabaceae. It is of uncertain origin and widely cultivated as a crop for human consumption. It is also used as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, Vicia faba var. equinaPers., is a variety recognized as an accepted name.
Chorizo or chouriço is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times.
The black-eyed pea, black-eyed bean, or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.
Zongzi is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves, generally of the species Indocalamus tessellatus, sometimes, with reed leaves, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as Chinese Hallacas, rice dumplings or sticky rice dumplings.
Bob, BOB, or B.O.B. may refer to:
Red beans and rice is an emblematic dish of Louisiana Creole cuisine traditionally made on Mondays with red beans, vegetables, spices and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage, and tasso ham are also frequently used in the dish. The dish is customary – ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos and gallo pinto.
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, and potatoes and may be topped with raw chopped onions or ramps. 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.
Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei (燒味), Cantonese roasted meat.
Rice and peas or peas and rice is a traditional food in the African continent. It is a traditional dish from Ghana and it is known as Moros de guandules con coco. The 'peas' are not garden peas, but beans, as beans are referred to as 'peas' in the Caribbean.
Sedum rubrotinctum or Sedum × rubrotinctum, and commonly known as jelly-beans, jelly bean plant, or pork and beans. It is a species of Sedum from the Crassulaceae family of plants. It is a succulent plant originating in Mexico.
Nam tok is either a soup or a meat salad from Southeast Asia. In the Thai language, the phrase means waterfall. The meat salad is also part of Lao cuisine.
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, more rarely, fatback. Salt pork typically resembles uncut slab bacon, but is fattier, being made from the lowest part of the belly, saltier, as the cure is stronger and performed for longer, and never smoked.
Cocido montañés, is a rich hearty bean stew, originally from and most commonly found in Cantabria in northern Spain.
Bakpau or Bah-pau, is a type of Chinese bun (baozi) filled with meat, usually minced pork. The name bakpau originates from the Hokkien word for "meat bun", though "meat" in Chinese culture usually refers to pork by default in the absence of other descriptors. The bun is common in China and other areas influenced by Chinese cuisine in Southeast Asia. Bakpau is usually made in a larger size called dabao
Humbà, also spelled hombà, is a Filipino braised pork dish originating from the Visayas Islands of the Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (tausi) sweetened with muscovado sugar. It also commonly includes hard-boiled eggs and banana blossoms.
