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1/4 cup EACH: black-eyed peas, pinto beans, navy beans, red beans, small limas, large limas, great northern whites, split peas, lentils, barley
1/2 pound ham or ham hock
2 large onions, chopped
1 quart tomatoes
2 teaspoons chili powder
Dash Tabasco sauce
Salt and pepper to taste
Combine beans and barley in large pot, cover with water and soak overnight. Drain and rinse well. Add 2 quarts water and ham. Bring to boil, reduce heat and allow to simmer 2Vi hours. Add onions, tomatoes, garlic, chili powder, Tabasco sauce, salt and pepper. Allow to simmer another 3 minutes. Makes 3 quarts. Serves 16. Can be pureed to make a smoother soup. Freezes well.
Bostoq^Baked Beans
“It is for baked beans that Boston is known as Bean Town. The Puritan Sabbath lasted from sundown on Saturday until sundown on Sunday, and baked beans provided the Puritans with a dish that was easy to prepare. The bean pot could be kept in the slow heat of a fireplace to serve at Saturday supper and Sunday breakfast. Housewives too busy with other chores were able to turn the baking of the beans over to a local baker. The baker called each Sat
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