Robin's black bean chili from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 237) by Bruce Aidells and Denis Kelly

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

Accompaniments: Salsa cruda

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 use the book's "Texas smoky link," p215, or substitute tasso for smoked sausages. Dried black beans soak overnight.

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