URGENT! Make a gift that will be doubled. We have $9,673 left to match by December 1st.
Click here to advertise on CatholicCulture.org

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
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Art and theology, beauty and truth, work together in the New Evangelization November 21
Anatomy of Conversion November 21
Anatomy of Conversion November 21
It is a failure of mercy to deny sin November 20
Yesterday's news, tomorrow November 20

Top Catholic News

Most Important Stories of the Last 30 Days