Yellow Indian woman beans and bulgur with preserved lemons from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Steve Sando and Vanessa Barrington

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

  • Eat Your Books

    See recipe for variations.

  • clkandel on October 03, 2023

    Great flavors. Will probably cook the bulgur a little differently next time - boil 1 cup broth, add 1 cup bulgur, remove from heat, cover for 15 minutes, then fluff.

  • skvalentine on March 30, 2022

    Really delicious dish. Took this on a camping trip and it held up nicely and was very flavorful.

  • mlbatt on July 25, 2018

    An explosion of flavor!

  • PennyG on April 21, 2018

    This was delicious. Would be awesome for a unique dish to take to a pot luck! I used Rancho Gordo Mayocoba beans in this today. ETA: This, of course, is even better the next day as the flavors have really had time to marry up nicely.

  • paulabee on July 06, 2017

    I used farro instead of bulgar and this turned out lovely.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.