Buckeye Beans and Bulgur with Preserved Lemons
Any firm salad bean, such as Mayocoba, Santa Maria Pinquito, or Domingo Rojo, can replace the Buckeye beans here.Once you start using preserved lemons, you’ll want to use them often. They add an...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Fork
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Baking sheet
- Oven
- Kettle
Ingredients
- 1 cup bulgur
- 2 cups boiling water
- 2 cups cooked, drained Rancho Gordo Buckeye beans
- 2 tablespoons finely chopped preserved lemons
- ⅓ cup chopped green onion, white and light-green parts only
- About 1 cup chopped fresh flat-leaf parsley
- ¼ cup lemon juice
- 3 garlic cloves, minced
- 2 tablespoons harissa
- ⅓ cup extra-virgin olive oil
- Salt
- freshly ground black pepper
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