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Pigs' Tails & Lima Beans from the Recipes EU Collection

 


Pigs' Tails & Lima Beans Recipe

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Pigs' Tails & Lima Beans
12 Pigs' tails, cut in 2-inch
-pieces
1 lb Dried lima beans, washed
-and soaked overnight
1 Onion, sliced
1 Clove garlic, finely chopped
2 Bell peppers, sliced
1/2 tsp Dry mustard
1 Whole dried red chili
1/4 cup Chopped parsley
Salt and freshly ground
-pepper to taste


Prepare pigs' tails according to Step I in the basic instructions.

Place in a pot and cover with water; simmer for 1/2 hour, skimming to
remove any scum. Add all other ingredients. Cook for another 1 to 1
1/2 hours until tender.

Serves 8.

Variations: Pigs' ears, snouts and feet may be substituted for the
pigs' tails; just prepare particular meats according to basic
instructions for cleaning.

All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.
 


This Pigs' Tails & Lima Beans Recipe brought to you from the Recipes.eu.com recipe collection

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