Maya "succotash" of new corn and black-eyed peas (Chulibu'ul) from Yucatán: Recipes from a Culinary Expedition (page 117) by David Sterling

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoky and hot chile table sauce (K'uut bi iik); Enriched cooking tomato sauce (Tomate frito); Toasted ground squash seeds, hulled (Pepita molida (verde))

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

    Can substitute x'pelon beans for black-eyed peas. See the recipe for a variation.

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