| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soups | 8 | Servings | |
INGREDIENTS
| 1 | lb | (about 2 1/2 c.) mixtures of beans (great northern, navy, kidney, pinto, green split pea, black, garbanzo, lentils, black-eyed peas, etc.) |
| Ham bone or pork bones | ||
| 1 | Bay leaf | |
| 1 | lg | Onion, chopped |
| 1 | cn | (16 oz.) tomatoes, cut up |
| 1 | ts | Chili powder |
| Salt & pepper to taste |
INSTRUCTIONS
Rinse beans. Place in large kettle, cover with about 2 quarts water, bring to a boil. Remove from heat, cover and let stand for 1 to 2 hours. Drain off water. Add 2 quarts fresh water (or broth-bouillon), ham or pork bones and bay leaf. Bring to a boil and simmer for 2 to 3 hours. Remove and discard bay leaf. Add onion, tomatoes, chili powder, salt and pepper. Simmer 10 minutes more (or longer). Serves 8. Posted to EAT-L Digest 08 Sep 96 From: Joe Ames <ames@PROLOG.NET> Date: Mon, 9 Sep 1996 09:17:29 -0400
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