Native American Lima Bean & Tomato Soupethnic, soups, vegetables 1 lb dried lima beans 3 quart water 1 each sprig parsley 2 each onions, sliced 1/4 lb salt pork 3 each tomatoes, cored 1 each chili pequin, crushed 1 tablespoon 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 |
