Black bean-prosciutto refrito from The New Texas Cuisine (page 243) by Stephan Pyles

  • celery
  • jalapeño chiles
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  • EYB Comments

    Can substitute chicken stock for the book's "Ham hock broth" specified in this recipe. Allow dried black beans to soak overnight.

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

Accompaniments: Dad's truck stop tacos; Chicken-sour cream enchiladas with salsa 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 chicken stock for the book's "Ham hock broth" specified in this recipe. Allow dried black beans to soak overnight.

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