Congealed Salad

• 1 qt. box lime Jell-O
• 1 can evaporated milk
• 1 large can crushed pineapple
• 2 c. hot water
• cherries (optional)
• chopped nuts (optional)
• 5 (16 oz. each) pkg. dried beans: lima, Great Northern, kidney, pinto and split peas (enough for 4 batches of soup)
• 3 beef bouillon cubes
• 3 Tbsp. dried chives
• 1 tsp. dried savory
• 1 tsp. salt (optional)
• 1/2 tsp. ground cumin
• 1/2 tsp. pepper
• 1 bay leaf
• 2 1/2 qt. water
• 1 (14 1/2 oz.) can stewed tomatoes

1. Combine beans; divide into four equal batches, about 3 3/4 cups each.
2. To make one batch of soup:
3. Wash one batch of beans.
4. Place in a large kettle; add enough water to cover.
5. Bring to a boil; cook for 3 to 4 minutes.
6. Remove from heat; cover and let stand 1 hour.
7. Tie spices in a cheesecloth bag.
8. Drain and rinse beans. Return to kettle; add spices and water.
9. Bring to a boil.
10. Reduce heat, cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally.
11. Remove spices.
12. Add tomatoes and heat through.
13. Yield:
14. One batch makes 14 servings (3 1/2-quarts).

o, milk, pineapple, water, cherries, nuts, beans, chives, salt, ground cumin, pepper, bay leaf, water, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040297 (may not work)