Traditional Indian Corn Soup Tuscarora
List of Ingredients
1 1/2 quarts "lyed" Indian White Corn
Water
1 1/2 pounds pork shoulder butt steaks
3/4 pound salt pork
3 [1 pound] cans dark red kidney beans
Salt and pepper to taste
[Fresh churned butter and fresh baked bread]
Recipe
Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a
boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan.
While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4" or so. Add if necessary...you will need this for stock.
After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not
rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock.
Open three 1 lb cans of dark red kidney beans and add.
Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in
necessary. Stir occasionally, do not let it stick to the bottom of the pot.
Serve in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter.
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