Recipe - Native American Lima Bean And Tomato Soup

1 pound Dried lima beans
3 qt Water
1 Sprig parsley
2 Onions, cut or sliced up
One fourth pound Salt pork
3 Tomatoes, cored
1 Chili pequin, crushed
1 tablespoon Salt

Soak the beans in 1 One half quarts water for 3 One half hours; drain and rinse.
Place in large, heavy kettle, cover with 1 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini