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 pork rind and the serrano chiles to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
