Start by soaking a pot of beans overnight. Use any Phaseolus species, such
as pinto, navy, kidney, or even black beans; these are all from the New
World. The next day, pour off the water and add fresh water just to cover by
an inch or two. Use a clay pot if you can; it does improve the fl avor. Add a
pinch of epazote, which is said to reduce fl atulence. It tastes good, too. Add
to the pot a good handful of pozole, which consists of corn kernels soaked in
lime and swollen. You can use dried or canned hominy. Keep on a very low
simmer without boiling vigorously. Once the beans are nearly tender, add
salt. Continue cooking until the beans are soft. Then, add chopped nopalitos,
or cactus paddles. They are best fresh. Cut off the spines along the edge, and
then cut off the other spines along the fl at sides of the paddle, being careful
not to get pricked. Then, slice them into long, thin strips; rinse well; and put
into the pot with the beans and corn. It will thicken it up and create a slightly
mucilaginous texture, which is delightful. You can also use jarred nopalitos
if you like. This is a complete vegetarian meal, offering a balanced package
of proteins.
singke
(singke)
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