Title: Native American Lima Bean and Tomato Soup
Categories: Ethnic, Soups, Vegetables, Cyberealm
Yield: 6 Servings

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

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