Autumn Black Beans
|Dry black beans||1⁄2 Cup (8 tbs), cooked tender|
|Raw bulgur wheat||2⁄3 Cup (10.67 tbs), cooked|
|Dry mustard||1⁄2 Teaspoon|
|Yogurt||3⁄4 Cup (12 tbs)|
|Raw wheat germ||2 Teaspoon|
After the black beans are cooked, drain them and place in a small mixing bowl.
Add the salt, mustard, molasses, and honey. Stir in the yogurt and then the cooked bulgur. Blend carefully to break up any lumps of cooked wheat.
Pour the mixture into a small oiled baking dish, sprinkle with wheat germ, and bake at 350ºF for 20-25 minutes, until the pudding is firm.