Native American Lima Bean & Tomato Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried lima beans,
3 quart: Water,
1 each: Sprig parsley,
2 each: Onions, sliced
1/4 lbs: Salt pork,
3 each: Tomatoes, cored
1 each: Chili pequin, crushed
1 tbsp: Salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp