I made a Mexican dish with fresh Soya beans last night. Some one gave me a large bag of fresh picked beans and we boiled them in the pods for about 5 minutes then shelled them.

I ate a lot like that then got the idea to try them in a Chilli.

I used one of those smoked sausage packs from Big C, sliced and fried them in a little oil and onion and bacon then added the normal Mex stuff and a couple of handfuls of the fresh beans followed by about a swag of chopped peeled tomatoes and simmered for about an hour.

It certainly was a lot better than trying to get those dried kidney beans to soften up.

I might enjoy your recipe, but I duobt if a Mexican would.

Some people have not had the advantage of trying Mexican food so just what exactly is 'the normal Mex stuff'??

There are many varieties in Mexico and in bordering states of the U.S. I much prefer California style to any other!

Strangely enough I've only eaten bought Mexican food at Subic Bay and once in Pattaya.

Niloc, as the General says, there are many regional varieties but I make it with what ever Mexican ground chili pepper I can find, chopped fresh chili to taste, half a sliced green pepper (capsicum), and some ground cumin and oregano.

The purists may not approve but I do live in Chiang Rai. I invariably over spice and end up adding some tomato paste to compensate.

If your planning on cooking Mexican I suggest you Google search keywords like Mexican recipes, chili, etc and then go by trial and error.

The purists may not approve but I do live in Chiang Rai.

No apologies needed!