Espelon Bean Tamal

Rinse the Espelon beans thoroughly and soak them in cold water overnight. Drain and rinse again.

Place the soaked Espelon beans in a pot with fresh water, bring to a boil, then reduce heat and simmer until tender, about 45-60 minutes. Drain and set aside.

Place the Dried corn husks in a large bowl and cover with very hot water. Let them soak for at least 30 minutes until pliable, then drain.