Hearty bean chowder
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried navy beans |
| 1 | Stalk celery, cut in chunks | |
| 1 | small | Onion, quartered |
| 1 | Bay leaf | |
| 1 | tablespoon | Veg oil |
| 2 | teaspoons | Butter |
| 2 | cups | Thinly sliced onion |
| ¼ | teaspoon | Hot pepper flakes |
| 28 | ounces | Can plum tomatoes |
| 1 | Green pepper, seed and slice | |
| 1 | teaspoon | Dried oregano |
| Salt | ||
| ⅓ | pounds | Lean ham, diced |
| Chopped fresh parsley | ||
Directions
Soak beans overnight or by quick soak method; drain. In heavy saucepan, cover beans with 4 cups cold water. Add celery, onion, and bay leaf; bring to boil. Reduce heat and simmer, covered, for about 1¼ hours or until beans are tender. Drain beans and discard celery, onion and bay leaf; set aside. In same heavy saucepan, heat oil and butter over medium heat. Cook sliced onion and pepper flakes, stirring occasionally, for about 10 minutes or until onions are softened and golden but not browned. Stir in tomatoes, breaking up with wooden spoon; add beans, green pepper, oregano, and salt to taste. Bring to boil; add diced ham. Cover and reduce heat; simmer, stirring occasionally, for 30 minutes. Garnish with chopped parsley.
per serving = 150 cal 4⅒ g fat Submitted By CAROL VERGE On 07-03-95