Etzalli (Ceremonial Corn and Bean Stew for the Etzalcualiztli Festival)

Name: Etzalli (Ceremonial Corn and Bean Stew for the Etzalcualiztli Festival)
Yield: 10
Ingredients: Dried beans, soaked overnight and drained — 300 g (1.5 cups); Fresh corn kernels — 400 g (2 cups); Water — 5 L (6 cups); Small white onion — 1/2; Fresh epazote — 2 sprigs; Lard or vegetable oil — 1 tbsp; Fine salt — 1 tsp; Fresh chili, whole (optional, for gentle background heat) — 1

The Quirky Foodster Team

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Servings

Ingredients

Dried beans, soaked overnight and drained — 300 g (1.5 cups)
Fresh corn kernels — 400 g (2 cups)
Water — 5 L (6 cups)
Small white onion — 1/2
Fresh epazote — 2 sprigs
Lard or vegetable oil — 1 tbsp
Fine salt — 1 tsp
Fresh chili, whole (optional, for gentle background heat) — 1

Method

Place the soaked, drained beans in a large pot with the water, onion half and lard.
Bring to the boil, then reduce to a low simmer, cover partially, and cook for 1-1.5 hours until the beans are nearly tender.
Add the corn kernels and the whole chili if using, and continue simmering for a further 20-25 minutes, until both the beans and corn are fully tender.
Add the epazote sprigs in the last 10 minutes of cooking.
Stir in the salt once the beans and corn are tender, and simmer for a further 5 minutes.
Remove the onion half, chili and epazote sprigs before serving, and serve the stew hot in bowls.

Introduction: A hearty stew of fresh corn and beans cooked together, etzalli was eaten as part of the Etzalcualiztli festival, a celebration held to invoke rain and honour the agricultural cycle so central to Mexica life.

Cultural Background: The festival of Etzalcualiztli, whose name translates roughly as ‘the eating of etzalli’, was dedicated to the rain deity Tlaloc and marked an important point in the agricultural calendar when the maize crop needed rain to thrive. Eating this simple, symbolically significant stew of corn and beans together connected participants directly to the successful growth of the very crops that sustained the empire.

Tips: Using fresh, tender summer corn kernels gives the most authentic sweetness to this dish; frozen corn can be substituted with good results if fresh is unavailable out of season. This dish is traditionally kept simple, allowing the corn and beans to remain the clear centre of the meal.

Variations: A few strips of dried chili can be added instead of a whole fresh chili for a different, slightly smokier background warmth. Squash can be added in the last 15 minutes of cooking, connecting the dish to all three of the foundational Mesoamerican crops at once.

Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat in a saucepan over medium-low heat, stirring occasionally, adding a little water if the stew has thickened, until piping hot throughout.

Nutrition: Per serving (approx.): 260 kcal, 13 g protein, 44 g carbohydrate, 5 g fat, 11 g fibre, 380 mg sodium.

FAQs:

Q: What is the significance of the Etzalcualiztli festival?

A: It was dedicated to the rain deity Tlaloc and held at a critical point in the agricultural year when rain was needed for the maize crop, connecting this communal meal directly to the community’s hopes for a successful harvest.

Q: Can I use canned beans and corn to save time?

A: Yes, using pre-cooked canned beans and corn will significantly shorten the cooking time; simply combine them with the aromatics and simmer for about 20-25 minutes to let the flavours meld.