Pigs Tails & Lima Beans

Yield: 8 servings

12 Pigs' tails, cut in 2-inch pieces
1 lb Dried lima beans, washed and soaked overnight
1 Onion, sliced
1 Clove garlic, finely chopped
2 Bell peppers, sliced
1/2 ts Dry mustard
1 Whole dried red chili
1/4 c Chopped parsley
Salt and freshly ground
-pepper to taste

Prepare pigs' tails according to Step I in the basic instructions.
Place in a pot and cover with water; simmer for 1/2 hour, skimming to remove any scum. Add all other ingredients. Cook for another 1 to 1 1/2 hours until tender.
Serves 8.
Variations: Pigs' ears, snouts and feet may be substituted for the pigs' tails; just prepare particular meats according to basic instructions for cleaning.
Source: Innards and Other Variety Meats

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