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Native american lima bean & tomato soup

Yield: 6 Servings

Ingredients:

• 1 lb Dried lima beans
• 3 qt Water
• 1 ea Sprig parsley
• 2 ea Onions sliced
• 1/4 lb Salt pork
• 3 ea Tomatoes cored
• 1 ea Chili pequin crushed
• 1 tb Salt

Instructions:

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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