Native american lima bean and tomato soup
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Recipe by: rekia
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 lb Dried lima beans 1/4 lb Salt pork
3 qt Water 3 ea Tomatoes, cored
1 ea Sprig parsley 1 ea Chili pequin, crushed
2 ea Onions, sliced 1 tb Salt
Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse.
Place in large, heavy kettle, cover with 1 1/2 quarts water, add
remaining ingredients and simmer, slowly, for 1 hour. Uncover and
simmer for 1 additional hour. Serve hot.
From: The Art of American Indian Cooking by Yeffe Kimbell and Jean
Anderson, Avon Books (a division of The Hearst Corporation), New
York, NY, 1965. Typed by Loren Martin
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