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Catholic Recipe: Iberian Bean Chowder

    INGREDIENTS

  • 2 cups dried kidney beans* (5 cups cooked)
  • 2 small onions, sliced
  • 1 garlic clove, minced
  • 3 medium potatoes, diced
  • 1 Tablespoon olive or vegetable oil
  • 1 teaspoon salt
  • few drops Tabasco
  • 1/2 teaspoon oregano
  • 1 can (1 pound) whole tomatoes
  • 4 cups water
  • 2 Tablespoons lemon juice
  • 1 teaspoon sugar
  • 2 cups shredded cabbage
  • 1 cup elbow macaroni, uncooked
  • Details

  • Serves: 8
  • Prep Time: 1 day, 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: Portugal

From Portugal we have a delicious bean and vegetable chowder, served with macaroni. Requires beans to soak overnight.

DIRECTIONS

* Other dried legumes, such as red beans, lima beans, and so on may be used, if desired.

Wash beans; cover with cold water; let stand overnight. In morning pour beans and any remaining water into kettle; add fresh water to cover beans. Cover kettle; simmer about 2 hours or until skins burst when tested with fork. Add onions, garlic, potatoes, oil, seasonings, tomatoes, water, lemon juice, and sugar. Cook 15 minutes. Add cabbage and macaroni; cook 15 minutes longer or until vegetables are tender. Makes 8 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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