James's Bean Pasta Ancho Sauce
250 g cooked pasta
4 ancho chiles (roasted)
1 tsp finely chopped garlic
150 g green lima beans
1 tsp wild marjoram
1 tsp cumin seed
6 tbsp oil
1 salt and pepper
1 to taste
Put the chiles directly over the stove's grill and let them roast
until they blacken on both sides. Let them cool down, peel them, take
the seeds out and let soak in water for 20 min. Blend with a bit of
water and put aside. 2. Fry the garlic in two tablespoons of oil and
add the chili mixture. Add cumin seed, marjoram and some salt. When the
oil comes to the top, remove from the heat. 3. Heat the rest of the
oil and lightly fry the nopal and Lima beans. Add the pasta and stir.
4. Place the pasta on a large platter, bathe with the chili sauce and
crown it with the chicken. 5. Fry the onions in butter and put aside.
Cut small balls of avocado and put aside. 6. Serve promptly. Walt
Arkansas
Little Rock