Lima Bean and Tomato Soup

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             FOOD FUNNY
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Here's another from Rosemary Zwick of Cape Town, South Africa:

One day my young daughter and I were listening to an old tune by Simon
and Garfunkel. When the song finished, she asked me, "Well, did he?"

"Did he what?"

"Did Parsley save Rosemary in time?" she asked.

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             TODAY'S RECIPE
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This recipe, or recipes very similar to it, has been prepared by
countless generations of Native American cooks in the Southwestern US
for thousands of years.

Lima Bean and Tomato Soup

1 lb (500 g) dried lima beans
1 1/2 qt (1.5 L) water
1 sprig parsley
2 yellow onions, peeled and sliced
1/4 lb (125 g) salt pork, diced
3 tomatoes, washed, cored, and coarsely chopped
Salt and freshly ground black pepper to taste
Cayenne pepper or Tabasco sauce to taste (optional)

Soak the beans in enough water to cover by 2 inches (5 cm) for 3 to 4
hours. Drain the beans and place them in a heavy kettle with the
remaining ingredients. Bring to a boil over high heat, reduce the heat
to a simmer, and cook covered for 1 hour. Remove the lid and cook
uncovered for an additional hour.
Serves 6 to 8.
Received on Thu Jan 15 19:39:53 2009