Savory bean and egg pudding from The Rancho Gordo Vegetarian Kitchen Vol 1: Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains (page 89) by Steve Sando and Julia Newberry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on August 04, 2021

    Add corn and roasted green chiles

  • Emily Hope on January 25, 2021

    This falls into the category of weird but good--had some leftover Ayocote Negros and decided to make this with them. It has a comforting texture and soothing flavor--not something I'd serve to company, but a pretty good way to use up leftover beans. Changes: I'm pretty sure I added in some extra cheese, and left some beans whole because I thought it would benefit from the extra textural element (in the end I didn't like it, and wouldn't do that again). Served with a couple of slaws.

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