1/2 lb Soup beans, dried
1/2 lb Black beans
4 lg Potatoes
4 tb Oil
4 tb Salt
1/2 ts Black pepper
1/2 c Shallots, chopped
Wash, soak & cook the dried peas as indicated on the package. Retain the cooking water. Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessary. Pour into a soup pot. Crush the peas & beans with the potatoes & add to the liquid, with the remaining ingredients. Simmer slowly for 1 hour.