Chili bean dip or spread with tortillas from James McNair's Beans and Grains (page 38) by James McNair

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

  • Eat Your Books

    Can substitute corn tortillas for corn tortilla chips; ground pasilla chiles or other dried chiles for ground ancho chiles; and dried pink beans, dried pinto beans, dried kidney beans or similar dried beans for dried black beans. Uses the book's Mexicali beans (p.22).

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