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Native American Lima Bean And Tomato Soup

beans, native, soups, vegetables

1 lb dried lima beans
3 quart water
1 sprig parsley
2 onions, sliced
1/4 lb salt pork
3 tomatoes, cored
1 chili pequin, crushed
1 tablespoon 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

Yield: 6 servings

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