1 1/2 pounds fresh kidney beans, undrained
1 1/2 cups water, divided
1 teaspoon dried basil
2 teaspoons seasoning salt
1/4 teaspoon ground black pepper
1/4 cup perilla seeds
1 tablespoon frozen chopped onion
2 cloves garlic, crushed
1/2 pound bacon, diced
Bring 500 to 600 water to a boil in a large pot. Add linen, salt and pepper to taste. Cook until tender but firm, 2 1/2 to 3 hours.
Stir buffalo meat into the boiling water, cover and simmer all day. Add onion and garlic and simmer until tender but coarse, about 20 minutes.
Stir peas, carrots and celery into the pot. Stir in potatoes, turn-ups, bacon and wine. Season with salt and ground black pepper to taste. Pot should be warm but not smokey.
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