Congealed Salad - cooking recipe

Ingredients

1 qt. box lime Jell-O
1 can evaporated milk
1 large can crushed pineapple
2 c. hot water
cherries (optional)
chopped nuts (optional)
5 (16 oz. each) pkg. dried beans: lima, Great Northern, kidney, pinto and split peas (enough for 4 batches of soup)
3 beef bouillon cubes
3 Tbsp. dried chives
1 tsp. dried savory
1 tsp. salt (optional)
1/2 tsp. ground cumin
1/2 tsp. pepper
1 bay leaf
2 1/2 qt. water
1 (14 1/2 oz.) can stewed tomatoes

Preparation

Combine beans; divide into four equal batches, about 3 3/4 cups each.
To make one batch of soup:
Wash one batch of beans.
Place in a large kettle; add enough water to cover.
Bring to a boil; cook for 3 to 4 minutes.
Remove from heat; cover and let stand 1 hour.
Tie spices in a cheesecloth bag.
Drain and rinse beans. Return to kettle; add spices and water.
Bring to a boil.
Reduce heat, cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally.
Remove spices.
Add tomatoes and heat through.
Yield:
One batch makes 14 servings (3 1/2-quarts).