Mikodissimin-Opinabo (Pea, Bean & Potato Soup)

• 12 lb dried beans, soup
• 12 lb dried black-eyed peas
• 4 large potatoes
• 4 tablespoons oil
• 4 tablespoons salt
• 12 teaspoon black pepper
• 12 cup shallot, chopped

1. Wash, soak and cook the dried beans and peas as indicated on the package and drain, reserving the liquid.
2. Cook the potatoes and drain, reserving the liquid.
3. In a large oup pot, measure 8 cups of the reserved liquid from the peas, beans,.
4. and potatoes.
5. Add fresh water to make 8 cups if necessary.
6. Crush the beans, peas and potatoes and add into the liquid, along with the remaining ingredients.
7. Simmer slowly for one hour.
8. Notes by original author: Soups were the mainstay of many American Indian diets.
9. It was common to find a pot of soup simmering on the fire all day long.
10. While there are definite recipes listed here, "pot luck" was the bill of fare, and creativity was the key to a successful soup.
11. http://www.native-languages.org/abenaki.htm.

beans, blackeyed peas, potatoes, oil, salt, black pepper, shallot

Taken from www.food.com/recipe/mikodissimin-opinabo-pea-bean-potato-soup-139330 (may not work)