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| What You Need: |
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1½ cups dried white beans
½ pound smoked pork shoulder roll, cut in 1-inch cubes
2 tablespoons com oil
2 cans (10¾ ounces each) condensed cream of potato soup
1 can (10¾ ounces) condensed chicken broth
3 soup cans water
1 cup chopped onion
1 teaspoon paprika
2 medium cloves garlic, minced
2 tablespoons chopped parsley
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| How To Cook: |
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1. Wash and drain beans.
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2. Brown meat in oil in a large, heavy pan; pour off fat.
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3. Add remaining ingredients except parsley.
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4. Cover and cook over low heat 2½ hours, or until done, stirring occasionally.
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5. Add parsley.
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