Liturgical Year : Recipes : Iberian Bean Chowder

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

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Food Categories (3)

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Feasts (1)

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.