2 qts. of the liquid, (strained) in which you have cooked either tongue or ham using spices wrapped in cheesecloth
3/4 c. red or pinto beans
1 sm. onion, chopped
1 (4 to 5 inch) yam, peeled and sliced
Shreds of tongue or ham

Soak the beans overnight and drain. Cook the beans, the chopped onion, and the yam in the tongue (or ham) broth. (If you are not using the previously spiced broth, remove your spice bag at the end of one hour.)

Simmer until the beans are tender. Mash the beans and add the shreds of tongue or ham. Bring the quantity up to 2 quarts by adding water to the broth.