Famous Recipes - South American Lima Beans in Olive Sauce and Salsa De Nopales (Sauce of Cactus)

Salsa de Nopales

1 tsp (5 ml) baking soda 1 tsp (5 ml) salt 5 medium nopales, spines removed, or 1 15-oz (425 g) can nopales or nopalitos, drained 3 ripe tomatoes, finely chopped 3 jalapenos, finely chopped 1 small white onion, finely chopped 1/4 cup (60 ml) chopped cilantro (coriander leaves) Salt and freshly ground pepper to taste

Note: If using canned nopales, simply combine all the ingredients in a bowl and serve with tortilla chips. If using fresh whole nopales, follow the directions below for preparing them.

Bring one gallon (4 L) of water to a boil in a large pot. Add baking soda and salt. Cut the nopales across the grain into 1/4-inch (5 mm) strips, then cut these into 1/2-inch (1 cm) pieces. Add the nopales to the boiling water. When they are soft and still green, after about 15 minutes (do not cook them too long or they will turn brown), drain and run cold water over them, while still in the pot, to stop the cooking process. Rinse the nopales in a strainer, then shake out as much moisture as possible. Put the nopales in a bowl and add the remaining ingredients, tossing to combine. Serve with tortilla chips. Serves 4 to 6 as an appetizer.

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East meets West in this Peruvian dish with New World lima beans and Old World olives. Use good quality olives because they set the tone for this unusual combination of flavors.

Lima Beans in Olive Sauce (Habas en Salsa de Aceitunas)

1 dried ancho pepper, seeds and stem discarded 1 dried hot pepper (optional) 1/2 inch (1 cm) piece fresh ginger, chopped 1 cup (250 ml) warm water 1 cup (250 ml) chopped, pitted Kalamata or alfonso olives 1 lb (450 g) frozen lima beans, cooked according to package directions 2 Tbs (30 ml) olive oil 2-3 cloves garlic, finely chopped

Tear the dried chiles into small pieces, combine with the ginger and warm water in a small bowl and soak for 15 minutes. Place the chiles, ginger, and soaking liquid in an electric blender or food processor. Add the olives and about 1/4 of the cooked lima beans and puree until smooth, adding a little water if necessary. Heat the oil in a skillet over moderate heat and saute the garlic until lightly browned. Add the pureed mixture and cook, stirring frequently, until most of the liquid has evaporated, 5 to 10 minutes. Add the remaining beans and cook until heated through. Serves 4 to 6.

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