Post by blackcrowheart on Dec 27, 2005 6:26:52 GMT -5
Pima Poshol Soup
2 C. white tepary beans
sater
salt to taste
1 lg. soup bone
2 C. whole wheat kernels
Wash beans, wheat and soup bone. Put in large pot and cover with boiling
water. Cover and cook until beans are tender, about 4 hours. Add salt the
first hour. Serve with warm tortillas. Sometimes served with "Indian
spinach," greens growing wild which are dried. They lose color but not
flavor and cook up green and salty tasting.
source unknown
2 C. white tepary beans
sater
salt to taste
1 lg. soup bone
2 C. whole wheat kernels
Wash beans, wheat and soup bone. Put in large pot and cover with boiling
water. Cover and cook until beans are tender, about 4 hours. Add salt the
first hour. Serve with warm tortillas. Sometimes served with "Indian
spinach," greens growing wild which are dried. They lose color but not
flavor and cook up green and salty tasting.
source unknown