Black bean Parmigiana from Bold Beans: Beautiful, Brilliant and Exciting Recipes (page 174) by Amelia Christie-Miller

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

  • jenmacgregor18 on August 14, 2024

    Great comfort food. Easy to put together & delicious. I swapped chayote for eggplant and omitted cinnamon. Since I was making ahead & wanted breadcrumbs to stay crunchy, I fried those in a skillet and stored separately to add to each portion as I reheat.

  • abeuseli on February 21, 2024

    Really tasty - made four huge portions. I think it tasted even better on day two.

  • VineTomato on September 02, 2023

    What a wonderful recipe! Absolutely delicious. I made it with Rancho Gordo frijol negro beans. Was great for a week of lunches. Looking forward to making more recipes from this book. A love a good bean!

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