Catholic Recipe: Iberian Bean Chowder
From Portugal we have a delicious bean and vegetable chowder, served with macaroni. Requires beans to soak overnight.
* 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