Mikodissimin-Opinabo (Pea, Bean & Potato Soup) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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from the Abenaki. If you are curious about who they are see the link in the directions. Ingredients:
1/2 lb dried beans, soup |
1/2 lb dried black-eyed peas |
4 large potatoes |
4 tablespoons oil |
4 tablespoons salt |
1/2 teaspoon black pepper |
1/2 cup shallot, chopped |
Directions:
1. Wash, soak and cook the dried beans and peas as indicated on the package and drain, reserving the liquid.
2. Cook the potatoes and drain, reserving the liquid.
3. In a large oup pot, measure 8 cups of the reserved liquid from the peas, beans,.
4. and potatoes. Add fresh water to make 8 cups if necessary. Crush the beans, peas and potatoes and add into the liquid, along with the remaining ingredients.
5. Simmer slowly for one hour.
6. Notes by original author: Soups were the mainstay of many American Indian diets. It was common to find a pot of soup simmering on the fire all day long. While there are definite recipes listed here, pot luck was the bill of fare, and creativity was the key to a successful soup.
7. www.native- /abenaki.htm.
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