| How To Cook: |
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1. Soak the peas and beans overnight.
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2. In the morning cut the meat into small pieces, peel the tomatoes and add to the meat, with the soaked beans and peas and seasoning.
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3. Cover with plenty of water and bring to the boil. Skim and simmer for 5 or 6 hours.
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4. Half an hour before serving, add the potatoes, peeled and quartered.
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5. When the potatoes are cooked, strain off the soup; remove bones from the meat and mix meat with the vegetables.
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6. Serve soup and the meat and vegetable mixture separately.
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7. The soup may be thickened by stirring in some of the mashed potato if liked.
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