Canadian Aboriginal People's Corn Soup

• 1 cup dried red kidney
• navy beans
• 2 cans (19) white hominy corn 540 mL
• 1/4 lb. lean salt pork
• 6 cups water (approx)
• 1/4 cup chopped fresh parsley

1. In small saucepan, cover beans with water; bring to boil and boil for 2 minutes.
2. Cover and let stand for 1 hour; drain and rinse under cold running water.
3. Place in large saucepan.
4. Drain corn, adding corn liquid to beans; set corn aside.
5. Chop salt pork into 1/4 inch cubes; add to saucepan along with 6 cups water.
6. Cover and bring to boil; reduce heat and simmer for about 1 hour or until beans are tender.
7. Stir in reserved corn and return to simmer; cook gently for 20 minutes to blend flavors.
8. Add more water if desired.
9. Serve sprinkled with parsley.
10. Makes 10 to 12 servings.
11. The Canadian Living Cookbook

red kidney, navy beans, white hominy, lean salt pork, water, parsley

Taken from www.foodgeeks.com/recipes/20799 (may not work)