Kansa Indian Corn & Bean Soup, Native American
Recipe: #22656
January 24, 2016
Categories: Comfort Food, Soups and Stews, Beans, Game, Buffalo, Vegetables, Corn, Native American, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Stove Top, Low Fat, No Eggs, Non-Dairy, Kidney Beans more
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Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (290.2 g)
- Calories 79
- Total Fat - 2 g
- Saturated Fat - 0.7 g
- Cholesterol - 18.1 mg
- Sodium - 241.9 mg
- Total Carbohydrate - 8.2 g
- Dietary Fiber - 2 g
- Sugars - 2.3 g
- Protein - 7.7 g
- Calcium - 32.9 mg
- Iron - 1 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash dried beans. Cover beans with water and soak overnight.
Step 2
Drain water. Put beans and steak in a saucepan with enough water to reach about 2 inches above beans.
Step 3
Cook for 1/2 hour with a lid on the pan.
Step 4
Add hominy and stir. Cook for 15 minutes.
Step 5
Add corn, stir.
Step 6
Slice onion to make rings. Push out the rings of the onion and lay on top of mixture.
Step 7
Cook for about 20 minutes.
Step 8
Stir well.
Step 9
Cook for 1-1/2 hours more with pan covered.
Tips & Variations
No special items needed.
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