Instructions: Just saw this recipe in todays _L.A. Times_. Ive been looking for something
like this. It explains that in pre-Columbian times, the Mayans didnt use lard in their tamales. I didnt change anything in this recipe and havent
tried it yet, but it looked like it should be shared!

The recipe apparently comes from "Americas First Cuisines" (University of

In pot cook beans in water several hours until they begin to fall apart.

Re-
sults should be about 4 cups of beans and liquid.

If using masa flour, let beans cool, then mix well with masa flour and salt. If
using corn meal, poiur boiling beans on cornmeal and stir furiously, then add
salt.

Form corn-bean dough into balls about 2 inches in diameter, wrap in corn husks
or foil and steam 1 hour.

Makes about 20 2 inch tamales.

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