Bean ,corn, Cactus, And Lamb Rind Chowder

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 250 g beans, whole and cooked, plus their cooking broth
• 2/3 cup canned corn niblet
• 3 tablespoons cooking oil
• 1/2 medium onion, chopped
• 2 tablespoons flour
• 4 nopales (cactus paddles(cooked or canned, in julienne pieces)
• 1/4 lb lamb rind, crumbled in bite size pieces
• 2 fresh serrano chilies, thinly sliced
• salt, to taste

Recipe

• 1 sautee onion in oil, and when transluscent, blend in the flour, stirring until it is foamy.
• 2 add one cup of bean broth and cook for 4 minutes, stirring so no lumps form.
• 3 add the beans and sufficient bean cooking broth to make it soupy.
• 4 add the julienned cactus and the corn niblets.
• 5 serve hot, garnishing with the crumbled lamb rind and the serrano chiles to taste.