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Category : Plants & Vegetables       Region : Plains ~ Plateau       Rating : 4
Bean & Corn Soup/Stew

Contributor : Jake Levi

Tribal Affiliation : unenrolled Cheyenne

Orgin of Recipe : My grandmother (Cheyenne)

Type of Dish : All Indigenous Ingredients

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Ingredients

  • Dried Pinto Beans(others as taste says)
  • Shelled Corn (sweet, dried, homegrown)
  • salt,tablspoon or more
  • 1-2 dried red chilles deseeded
  • bunch of fresh green onions, large bunch
  • smoked/dried pemmican , other meats diced

Directions

Soak beans and corn overnight separately. In large pot add beans and cover with water and begin to slow cook, add salt and chilles, dice the chilles, chilles vary in bite, taste a piece first to find which you have, I grow my own to my taste, after a couple hours of simmering add the corn, this is my own sweet corn that I also save and dry for cooking this way. Add the pemmican or diced jerky or other meats after the corn, allow all to simmer, I usually use twice as much pintos by volume as the corn, corn wants more salt then beans alone so you will probably want to add more when you eat. I prefer pintos for this, works with white beans too,

At the end just before serving chop the green oinions on top, leeks and other onion family can be used also.

Serve with fry bread or corn meal discs fried on a griddle.

Adjust ingrediants to suit your tastes

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