Native American Lima Bean & Tomato Soup

The indredients are:
1 lb Dried lima beans 3 qt Water 1 each Sprig parsley 2 each Onions, sliced 1/4 lb Salt pork 3 each Tomatoes, cored 1 each Chili pequin, crushed 1 tbsp Salt

The recipe yield is:
6 Servings

Info:
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

Note:
Ethnic; Soups; Vegetables; Cyberealm

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