Black beans with smoked ribs in charred chile sauce (Chilmole de frijol con costillas ahumadas) from Yucatán: Recipes from a Culinary Expedition (page 267) by David Sterling

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

Accompaniments: Fried plantain (Plátano frito)

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

    Pork ribs must brine 12-48 hours before cooking. Can substitute the book's "Smoked sausage of Valladolid" recipe or the book's "Smoked pork" recipe for the book's "Smoked ribs" recipe; Seville oranges for limes, oranges, and grapefruits; habanero chiles for chiles x'catik; and a combination of arbol chiles, guajillo chiles, and ancho chiles for chiles de país.

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