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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1/2 lb cooked beans |
1/2 cup dried crunchy pork rind, broken up in small pieces (chicharron) |
1 cup canned corn niblet |
1 cup canned or bottled chopped cactus leaves (nopales) |
3 tablespoons diced onions |
3 tablespoons cooking oil |
2 serrano chilies, finely diced |
salt |
Directions:
1. Sautee onion, and add the nopales and corn niblets.
2. Add cooked beans.
3. Season with salt to taste.
4. When this mixture starts to boil add the chicharron and the diced chili.
5. Soup should not be too thin.
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