Yield: 1 Servings
|½ pounds||15-bean gourmet mix; (available at specialty stores; do not use seasoning packet)|
|1 quart||Pork stock; (see note)|
|¾ pounds||Ham shank or ham bone; (or substitute same amount ham)|
|1 large||Onion; chopped|
|1 small||Can; (14 1/2-ounces) whole tomatoes, chopped|
|½||Green bell pepper; chopped|
|½ teaspoon||Chili powder; (or to taste)|
|½||Lemon ; Juice of|
|½||Garlic clove; minced, (optional)|
|1 small||Can; (16 ounces) hominy, drained|
|1||Ear fresh corn; reserve cob, or use 1 can, (20 ounces) corn|
|Salt and freshly ground black pepper to taste|
Notes: Open Hearth, 2930 N. 117th St., in Wauwatosa, WI. Milwaukee Journal Sentinel.
Sort and examine beans thoroughly for stones and debris. Wash and place in kettle or bowl, with water to cover and 1 tablespoon salt. Soak overnight.
Next day, drain, rinse and place beans in 6-quart kettle with pork stock.
Add ham shank, ham bone or ham; bring to boil. Reduce heat and simmer 2½ to 3 hours or until soft. Add onion, tomatoes, green pepper, chili powder, lemon juice, garlic, hominy, corn and corn cob, if using fresh.
Add salt and pepper to taste. Remove corn cob and ham bone, if using. Cool ham bone, remove meat from bone and return meat to pot. Simmer another 30 minutes. Makes about 8 large servings.
Note: If pork stock is not available, substitute pork base and water. Also may substitute chicken stock, but then use ham -- not ham bone or shank -- to better control saltiness.
Chef Peter Dereszynski serves the hearty bean chowder only on Thanksgiving Day. The variety of beans and freshness of ingredients make its flavor unique, he said, adding that it may be served with warm bread and a green salad for a light fall meal. Unlike the other chowder recipes, this one does not include cream or milk. Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998