Yield: 1 Servings
|1 cup||Dry white beans|
|2 cups||Pumpkin seeds with the hulls|
|7 \N||Avocado leaves, if available or substitute sprigs of epasote|
|3 \N||Dry red chilies, Costenco or Arbol or Guajillo|
|2 tablespoons||Vegetable oil|
|1 \N||Onion, diced|
|3 \N||Cloves garlic, peeled and minced|
|2 cups||Chicken stock|
|4 \N||Whole light green chilies, Anaheim, Hungarian, or Chile de agua, roasted and peeled, seeded|
Recipe By : Too Hot Tamales Show #THSP01 Place washed beans in a saucepan and cover with cold water to cover by 1-inch. Bring to a boil, then reduce heat and simmer, covered for 1 hour or until just tender. In a large skillet over medium heat toast the pumpkin seeds shaking continuously, until golden. Cool thoroughly and grind to a powder in a coffee grinder or small food processor. In the same skillet toast the avocado leaves until fragrant, about 2 to 3 minutes and in the same fashion toast the whole chilies.
In a saucepan heat vegetable oil and add onion and garlic. Saute until lightly golden, about 5 minutes and add beans, ground pumpkin seeds, wholered chilies, avocado leaves and chicken stock. Cook, uncovered for 15 minutes until flavors marry and the mixture thickens.
Cut the roasted green chilies into wide strips and add to the beans for the last 2 to 3 minutes of cooking. Serve immediately in wide soup plates.
Yield: 4 servings
Oaxaca, Days Of Mescal And Roses Posted to MC-Recipe Digest V1 #615 by Peggy Morgan <75402.3465@...> on 97