Sausage and black bean chilli from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 104) by Diana Henry

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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 pork sausages or venison sausages for lamb sausages.

  • e_ballad on October 19, 2019

    A very easy & tasty recipe. The instructions weren’t especially clear on when to add the black beans for this sausage variation, so I added them at the same time as the sausages & it worked well.

  • averythingcooks on January 05, 2018

    This chili is bubbling away on the stove right now and it smells and tastes delicious. I used Newcastle brown ale for the beer, a package of what my butcher calls "sweet with heat" pork sausage meat and a chunk of my homemade chili paste from the freezer. I also threw in a couple of handfuls of frozen corn. The weather app on my phone this am said "-27 C feels like -37 C" and that made the decision to try this pretty easy!

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