RED PEAS SOUP|
2 c. (pack) red kidney beans
1 lb. stewing beef
1/2 lb. pickled pork/ham
1 qt. water
1/2 lb. yams
1/2 lb. sweet potatoes
1 green hot pepper
1 sprig thyme
1/2 tsp. pimiento (allspice)
Soak kidney beans in cold water (overnight, if possi-
ble). After soaking beans, discard water. Boil beef and beans
in 2 quarts of water. (When using pressure cooker, 15 pounds
beef for 30 minutes may be adequate.) When cooked (meat and
beans) add yam, potato and seasoning. If pickled pork is used,
taste for salt and add if necessary. Add hot pepper whole.
Simmer for a further 15 minutes until yam and potato are
cooked. Serve hot.
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