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Verona Presbyterian "Bean Appetit" Recipe

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This recipe for Verona Presbyterian "Bean Appetit", by , is from The Zimmermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Hassert
Added: Thursday, July 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
lima beans, navy beans, split peas, pinto beans, black eyed peas, lentils, barley, kidney beans, 1-2 ham hocks, 1 large chopped onion, 1 #21/2 size can tomatoes, 1 tsp. chili powder, juice of 1 lemon, salt and pepper to taste.

Directions:
Directions:
wash beans and place in a large kettle. Cover with water 2 inches above beans and soak overnight. Drain beans in the morning and add 2 quarts water and ham hocks. simmer slowly for 3 hours. Add remaining ingredients, remove hocks and cut meat off and return the meat to the soup. Continue cooking slowly for another hour.

 

 

 

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