Smoky pork chili with black-eyed peas from The Best of Fine Cooking,CookFresh (Fall 2014) (page 44) by Donald Link

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

  • chawkins on January 09, 2023

    Very good. I used one and a third cup of dried peas cooked in the IP, had no dried New Mexico chiles, so used guajillo instead.

  • ingabritt on June 01, 2017

    I replaced the Ancho and New Mexico chiles with poblano chiles, which I roasted along with everything else in the first step. Delicious!

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.