Section 1: List Your Ingredients
3 cups masa harina (masa harina is the same dried corn cooked with lime water to release the hulls and ground into a dough, which is then dried to create a flour that reconstitutes into a dough when water is added - instant bean bread dough!)
½ cup rendered lard (many traditional Native American recipes use fat as a flavor element and source of vital nutrients)
2 teaspoons salt
2 teaspoons baking powder
1 cup cooked beans (really any type of bean will work but small brown beans are traditional)
2 cups hot cooking liquid from beans
Dried corn husks
Section 2: Add Numbered Directions
1. Set up a steamer on your stovetop using a steamer basket fitted over a pot with plenty of gently simmering water.
2. Place about 15 corn husks in a bowl and cover with very hot or boiling water. Place another smaller plate or bowl on top of the corn husks to keep them submerged. Set husks aside to soak and soften while you prepare the dough.
3. In a large mixing bowl, combine masa harina and lard. Using your fingertips, work the lard into the flour until it is evenly distributed. Add salt, baking powder, beans, and the hot cooking liquid from the beans. Use a spoon to stir the mixture until a thick, sticky dough comes together, it will be the consistency of chocolate chip cookie dough.
4. Use your hands to scoop ¼ cup-sized portions of dough, working quickly as the dough will still be hot from the bean cooking liquid. Shape the dough into a ball and flatten slightly into a 1-inch thick oval, which is your "broadsword." Wrap the broadsword in a corn husk, folding the husk around the dough on all sides to completely enclose it. Place wrapped broadsword folded side down in the steamer basket. Repeat with the remaining dough, piling the wrapped broadswords in the steamer as you go. Cover the steamer basket with a tight-fitting lid, and allow to cook covered for 45 minutes.
5. After 45 minutes is up, check the bean bread- if the corn husk pulls away easily, the broadswords are done cooking.