Bela's Potato and White Bean Chowder Good Recipes

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Bela's Potato and White Bean Chowder

"A thick, flavorful combination of potatoes and beans! I invented this recipe with components I controlled to scrounge on a winter's night time several years ago. It has emerge as a chilly climate staple. I usually serve it with bread and masses of hot sauce. My cat, Bela, goes nuts after I make this!"

Ingredients :

1/4 cup butter
1/four cup all-purpose flour
1/2 onion, chopped
2 cloves garlic, minced
4 medium purple potatoes, chopped
half tablespoon imitation bacon bits
1/eight teaspoon dried celery flakes
1 pinch floor dry mustard
1 pinch ground cloves
cayenne pepper to taste
salt and pepper to flavor
1 1/2 cups rice milk
1 half cups water
1 (15 ounce) can European soldier beans, tired, liquid reserved

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

In a massive saucepan over medium warmness, melt the butter and stir in the flour to form a roux. Mix inside the onion and garlic, and cook dinner and stir till gentle.
Place the potatoes and bacon bits into the saucepan. Cook and stir until properly coated with the roux. Season with celery flakes, floor dry mustard, cloves, cayenne pepper, salt, and pepper. Mix within the rice milk, water, and the liquid from the beans. Bring to a boil, lessen warmth, and simmer 25 minutes, till the potatoes are gentle. Increase the amount of liquid if the soup appears too thick.
Mix the beans into the soup, and preserve cooking approximately 10 mins, till heated through.

Notes :

European soldier beans are an extended, white heirloom bean. Any type of white bean may be substituted.

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