HAM AND BEAN CHOWDER
Meet the Cook: We also call this 2-Day Bean Chowder, since it can be started in the afternoon, chilled overnight and finished off the next day - if you can wait to taste it! -Joe Ann Heavrin, Memphis, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 14 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid. In the same kettle, saute onion, celery and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Remove ham bone, bay leaves and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup. Chill for 8 hours or overnight. , Skim fat from soup. Stir in milk; cool on low until heated through. Just before serving, stir in cheese.
Nutrition Facts : Calories 255 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 332mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 7g fiber), Protein 15g protein.
HEARTY BEAN CHOWDER
A meal in itself. This recipe could easily be made meatless. I sometimes serve it over rice for a whole meal, or by itself as a hearty soup.
Provided by Adam Pack
Categories Soups, Stews and Chili Recipes Chowders
Time 2h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
- Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
- Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 40.3 g, Cholesterol 14.3 mg, Fat 10.9 g, Fiber 8.8 g, Protein 14.8 g, SaturatedFat 3.4 g, Sodium 204.8 mg, Sugar 2.7 g
BROWN BEAN CHOWDER
This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.
Provided by Tonysgirl
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h10m
Yield 12
Number Of Ingredients 11
Steps:
- Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
- While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 34.9 g, Cholesterol 23 mg, Fat 5.8 g, Fiber 9.8 g, Protein 16.6 g, SaturatedFat 2 g, Sodium 1116.5 mg, Sugar 2.9 g
BEAN COUNTER CHOWDER
This hearty chowder is one of our favorite vegetarian dishes. Loaded with beans, noodles and bright herbs, it's so comforting on a chilly day. -Vivian Haen, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil. , Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 196 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 676mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
SLOW COOKER NORTHERN WHITE BEAN
White beans are cooked in a slow cooker with smoked neck bones, aromatic vegetables, seasonings, and chicken broth. This recipe can be used for cooking most any dried bean in the slow cooker. Adjust liquid when cooking tougher skin beans (such as pinto beans). Add garlic and onion powder to taste, if desired.
Provided by Santilia Lovett
Categories Side Dish Beans and Peas
Time 11h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Place neck bones in a slow cooker and pour chicken broth over the top; stir in soul seasoning.
- Cook on High until meat is falling off the bones, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones.
- Stir beans, onion, vinegar, sugar, and hot sauce into slow cooker; spread shredded meat over beans.
- Cook on High for 2 to 4 hours (or cook on Low for 4 to 6 hours).
Nutrition Facts : Calories 252.2 calories, Carbohydrate 31.1 g, Cholesterol 34 mg, Fat 4.5 g, Fiber 9.6 g, Protein 21.7 g, SaturatedFat 1.4 g, Sodium 1149.5 mg, Sugar 2.7 g
HAM AND WHITE BEAN CHOWDER
Ham, white beans, and vegetables are sautéed in butter, then simmered in water to form a broth. Cream added at the end provides a silky richness. This is the perfect use for leftover ham, and is ready in 30 minutes or less!
Provided by Kate
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Peel the carrots. Chop the carrots, onion, celery and ham into roughly 1/2 inch pieces. (If your ham is already sliced, just cut it up into bite-sized squares.)
- Heat the butter in a stock pot on medium high heat. Add in the vegetables and ham, plus the kosher salt (see note 1), pepper, and dried thyme.
- Sauté, stirring frequently, until the ham and vegetables start to give off some liquid and the onion is translucent, about 5 minutes. (If you have an electric kettle: half way through the cooking time, start heating 2 cups of water in the kettle.)
- p id="instruction-step-4">4. Add 2 cups of water to the pot, either already boiling (see step 3 above), or very hot from the tap. Add the 2 cans of beans, undrained, to the pot.
- p id="instruction-step-5">5. Turn the heat up to high until the soup begins to boil. (You can cover the pot if you want to speed up the boiling process; uncover the pot again once the soup is boiling.) Turn the heat down to medium or medium low to maintain a simmer.
- p id="instruction-step-6">6. Simmer for 10 minutes or until the carrots are tender. Turn the heat off and add the half & half or cream, stir to combine. Taste the soup and add more salt and/or pepper if needed.
SLOW COOKER NORTHERN WHITE BEAN BACON CHOWDER
This very savory chowder derives it's flavors from a variety of vegetables, Northern white beans, bacon and seasonings all pureed together in a chicken broth base. Best served with herb toast. I use reduced sodium chicken broth.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Chowders
Time 10h30m
Yield 6
Number Of Ingredients 11
Steps:
- Place beans in a large bowl with the water, cover, and soak overnight.
- In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
- In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
- Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
- Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 34.2 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 8.9 g, Protein 17.2 g, SaturatedFat 5.2 g, Sodium 365 mg, Sugar 4.2 g
HAM AND WHITE BEAN CHOWDER
A hearty soup for chilly days. Great use for leftover ham. (Source - a very old issue of Canadian Living)
Provided by Atomic Girl Cooks
Categories Stew
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Rinse beans and drain.
- In large saucepan or soup kettle, combine beans, ham bone, and water.
- Bring to boil and boil for 2 minutes.
- Cover and remove from heat.
- Let stand for 1 hour.
- Stir in onions, garlic, parsley, tomatoes, bay leaf, rosemary, thyme and pepper. Return to boil; reduce heat and simmer, uncovered, for 1 1/2 hours or until beans are tender. Remove ham bone.
- Measure out 2 cups chowder; transfer to food processor or blender and puree until smooth.
- Return puree to chowder in saucepan and add ham, carrots and celery.
- Simmer for 25 minutes or until vegetables are tender.
- Remove bay leaf.
- Taste and adjust seasoning.
Nutrition Facts : Calories 232.1, Fat 1.1, SaturatedFat 0.1, Sodium 77.7, Carbohydrate 43.7, Fiber 16.2, Sugar 6.1, Protein 14
WHITE BEAN CHILI
This vegan white bean chili is easy to make, low in fat, high in protein and so full of flavour, everyone will be asking for seconds! Hearty, healthy and delicious, it's sure to be a new favourite. It's great for meal prep too!
Provided by Deryn Macey
Categories Main Dish
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- In a large pot over medium heat, sauté onions, garlic and jalapeño in the olive oil until translucent and fragrant, about 5 minutes.
- Add all of the spices and sauté for an additional 2-3 minutes.
- Add the potatoes and broth and bring to a simmer. Cook for 10 minutes until the potatoes are fork tender.
- Add beans and continue to simmer lightly for 15-20 minutes.
- With a potato masher or immersion blender, pulse or mash potatoes and beans 3 or 4 times to create some texture.
- Fold in corn and cilantro and turn off the heat.
- Finish chilli with fresh lime juice, lime zest and fresh cracked black pepper. Serve hot with finely chopped green onions and avocado.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 324 calories, Fat 3 g, Carbohydrate 58 g, Protein 17 g
WHITE BEAN CHOWDER
A lovely, filling soup with sweet and spicy flavors from the sweet corn and spices. I found this in a Dairy Favorites card at the grocery and made a few tweaks for our preferences. You can also sub white cannellini beans for the great northern - I just find it easier to locate the great northerns in my area.
Provided by Starrynews
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large pan over medium heat and saute the onion and garlic until onion is softened.
- Add one can of beans and mash roughly.
- Stir in remaining can of beans, green chilies, corn, carrots, celery, and broth.
- Bring soup to a simmer and stir in the cumin, chili powder, and cayenne pepper.
- Combine milk and cornstarch, stirring well.
- Stir the milk mixture into the soup, bringing it gradually to a boil.
- Reduce heat and allow soup to simmer until veggies are tender, about 5 minutes. Stir frequently.
- Stir in 3/4 c of the cheese, reserving the remainder for use as garnish, and remove from heat.
- Serve garnished with cheese and cilantro.
- Note: I usually serve with some hot sauce on the table for those who like to add some heat.
BELA'S POTATO AND WHITE BEAN CHOWDER
A thick, flavorful blend of potatoes and beans! I invented this recipe with ingredients I managed to scrounge on a winter's night several years ago. It has become a cold weather staple. I always serve it with bread and plenty of hot sauce. My cat, Bela, goes nuts when I make this!
Provided by MOTTSBELA
Categories Soups, Stews and Chili Recipes Chowders
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.
- Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick.
- Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.
Nutrition Facts : Calories 424 calories, Carbohydrate 66.2 g, Cholesterol 30.5 mg, Fat 13.1 g, Fiber 9.4 g, Protein 11.9 g, SaturatedFat 7.5 g, Sodium 557.1 mg, Sugar 3 g
SOUTHWESTERN BEAN CHOWDER
Even though there is a bit of heat from the spices and green chiles, my young children love this soup as much as my husband does. I like using white kidney beans-they have a terrific texture. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a small bowl, mash 1 can beans with a fork; set aside., In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chiles, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.
Nutrition Facts : Calories 236 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER
WOW. This is the most delicious chowder I've had in a long time. I didn't have half-and-half or whipping cream so I used evaporated milk. I also didn't have any cheese, but the flavors are so great you can skip it. I added some creamed corn to this because I wanted more corn in the recipe, and I also added an additional can of white beans (personal preference). I loved that I could boil my chicken and have the stock ready. This is a definite make-again recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
- Transfer it to paper towels to drain and cool, then crumble and set it aside.
- If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
- Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
- Add the flour and cumin and cook, stirring, for another minute.
- Stir in the stock, potatoes, and beans and bring to a simmer.
- Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
- Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
- Add the cheese and stir just until it melts.
- Season with salt and pepper and serve hot, topped with crumbled bacon, if using.
Nutrition Facts : Calories 374.5, Fat 14, SaturatedFat 7.3, Cholesterol 38.1, Sodium 558.4, Carbohydrate 44.9, Fiber 6.5, Sugar 5.1, Protein 19.6
QUICK WHITE BEAN SPREAD (VEGAN PâTé)
Quick White Bean Spread (vegan pâté). A super fast recipe that works as an appetizer, snack or party dip. Surprise your guests with this awesome spread!
Provided by HurryTheFoodUp
Categories Appetizers Sides
Time 10m
Number Of Ingredients 12
Steps:
- Roughly chop the onion and garlic.
- Fry them in oil for a couple of minutes until lightly browned. When ready, throw both into a large mixing bowl.
- Drain and rinse the beans and place them in the bowl.
- Juice the lemon.
- Finally, add the lemon juice and rest of the ingredients and using a hand blender, give it all a good blend. Alternatively throw it all in a food processor instead. That's it! Serve as you like, hot wholemeal bread goes great.
Nutrition Facts : ServingSize 325 g, Calories 327 kcal, Carbohydrate 42 g, Protein 13 g, Fat 16 g, SaturatedFat 2.3 g, Sodium 476 mg, Fiber 12 g, Sugar 2.9 g
CREAMY AVOCADO & WHITE BEAN WRAP
White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Wrap these up to take as a healthy and portable lunch for work.
Provided by EatingWell Test Kitchen
Categories Healthy Wrap & Roll Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
- Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
- To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 44.2 g, Cholesterol 14.4 mg, Fat 17 g, Fiber 12.6 g, Protein 11.8 g, SaturatedFat 4.2 g, Sodium 465.1 mg, Sugar 3.4 g
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