Bring to a simmer and simmer for 45 minutes to 1 hour, until the liquid is reduced by half..

Combine the garlic, cumin, beans, sour cream, cilantro, lime juice, and salt in a small food processor.Add 1/4 cup warm water and puree until smooth.

Taste for seasoning..Transfer the dip to a bowl and garnish with a dollop of sour cream.Serve alongside corn tortilla chips..

with soybean oil (see Note).paste (see Note).

powder (see Note).

(1 to 2 leaves), divided.In the 1930s, Thailand suffered from a loss of rice because of limited production in the rice fields and flooding.

This created problems for both the nation’s economy and the people’s nutritional intake.At the same time, the region began to gradually modernize under U.S. advice, and in 1938, Plaek Phibunsongkram became Prime Minister and focused on putting it into practice.. To maintain valuable grain assets and as part of the campaign to westernize and unify the nation, the Thai government under his leadership began to promote rice noodles.

Because noodles only used 50% of the grain, it was more efficient and cheaper to manufacture.As part of the campaign to Westernize and unify the nation, Siam was renamed Thailand and efforts were made to adopt Western appearances in order to appear more sophisticated.