Pigs Tails and Lima Beans

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2 Bell peppers, sliced
1 Clove garlic, finely chopped
1/4 c Chopped parsley
1 Whole dried red chili
1 Onion, sliced
1/2 ts Dry mustard
1 lb Dried lima beans, washed

Original recipe makes 8 Servings



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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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