Sunday, December 26, 2004
Chowda and beer bread
White Bean Chowder
- 1 1/2 cups dried great Northern beans
- 2 slices Soy bacon, crumbled
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 16-oz can vegetable broth
- 1 bay leaf
- 2 large potatoes, diced
- 1 14.5-oz can diced tomatoes
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1 tsp sage
- 1 tsp olive oil
Quick cook dried beans (place in water just to cover and bring to boil. Turn off heat and cover for one hour). Drain, add fresh water and cook on simmer for approximately 1 hour.
Saute onion and garlic in olive oil until soft. Add carrots and celery and saute until golden.
Add onion, garlic, carrots and celery to beans. Simmer, stirring occasionally, for about 30 minutes. Add remaining ingredients and simmer for an hour, stirring occasionally. Serve with fresh out-of-the-oven beer bread.
Beer bread
- 1 cup soy flour
- 2 cups Bisquick baking mix
- 1 1/2 tsp sugar
- 1 12-oz can beer at room temperature
- 1 tbls diced cheddar cheese (optional)
- 2 tbls margarine
Heat oven to 350 degrees. Mix first four ingredients together well. Pour into greased 9X5 inch loaf pan and bake for 30 minutes. Score top of bread and add margarine in opening. Sprinkle cheddar cheese on top. Place in oven for another 15 minutes or until brown. Makes 1 loaf.
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