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I studied the ruins at Chichen Itza during college and so was more than thrilled to visit it in person, back in the day when people were allowed to climb the ruins. This Mayan stepped pyramid, El Castillo, features a serpent at the base of the staircase. Twice a year, the sun casts a shadow of the steps perfectly onto the staircase wall, making the serpent appear to come alive. I decided that if the serpent only "lives" on those two days, he must be hungry! Since the pyramid steps reminded me of a taco holder, I thought I'd feed the serpent tacos. The recipe is based on a pinto bean and squash stew that we ate at a traditional Yucatan dinner as part of our bus ride to the ruins. The serpent won't go hungry on my watch!
BEANS AROUND THE WORLD CONTEST
Navy bean soup with mom’s special touch—drop homemade noodles. I will be making that today. Wish you were here, but since you are not, let me tell you how my mom made it. Sorry I do not have measurements, mom knew how to guess.
Drain beans, rinse, add to big pan, and soak in water overnight.
The next morning, drain beans again, return to same pot, cover with water, and add pork butt if desired. I use beef broth instead.
Bring to a boil, reduce heat to medium and cook 3–4 hours until beans are tender. Keep watch because you may need to add more liquid.
Prepare noodles by mixing flour, eggs and enough water to make a soft dough. Drop by the spoonful into the boiling bean soup. Cook approximately 10 minutes, uncovered until noodles are cooked through and slightly firm.
Serve with white bread or cornbread (and ketchup if you dare—I choose not to—sorry Mom!)
Especially good on a cold, wet, dreary day, but actually good anytime!