Recipe - Pigs Tails And Lima Beans

12 Pigs' tails, cut in 2inch
pieces
1 pound Dried lima beans, washed
and soaked overnight
1 Onion, cut or sliced up
1 Clove garlic, finely chopped
2 Bell peppers, cut or sliced up
One half teaspoon Dry mustard
1 Whole dried red chili
One fourth cup Chopped parsley
Salt and freshly ground
pepper to taste

Prepare pigs' tails according to Step I in the basic instructions.

Place in a pot and cover with water; simmer for One half hour, skimming to
remove any scum. Add all other ingredients. Cook for another 1 to 1
One half hours until tender.

Serves 8.

Variations: Pigs' ears, snouts and feet may be substituted for the
pigs' tails; just prepare particular meats according to basic
instructions for cleaning.

All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip