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|Bela's Potato and White Bean Chowder|
"A thick, flavorful blend of potatoes and beans! I invented this recipe with elements I controlled to scrounge on a iciness's night time numerous years in the past. It has come to be a chilly weather staple. I always serve it with bread and masses of hot sauce. My cat, Bela, is going nuts when I make this!"
- 1/four cup butter
- 1/four cup all-reason flour
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 4 medium red potatoes, chopped
- half of tablespoon imitation bacon bits
- 1/eight teaspoon dried celery flakes
- 1 pinch floor dry mustard
- 1 pinch floor cloves
- cayenne pepper to flavor
- salt and pepper to flavor
- 1 half of cups rice milk
- 1 half of cups water
- 1 (15 ounce) can European soldier beans, drained, liquid reserved
|Prep : 15M||Cook : 4M||Ready in : 1H|
- In a huge saucepan over medium warmness, soften the butter and stir within the flour to form a roux. Mix inside the onion and garlic, and cook dinner and stir until tender.
- Place the potatoes and bacon bits into the saucepan. Cook and stir till well lined with the roux. Season with celery flakes, floor dry mustard, cloves, cayenne pepper, salt, and pepper. Mix inside the rice milk, water, and the liquid from the beans. Bring to a boil, lessen warmth, and simmer 25 minutes, until the potatoes are smooth. Increase the amount of liquid if the soup appears too thick.
- Mix the beans into the soup, and keep cooking approximately 10 mins, till heated via.
- European soldier beans are a protracted, white heirloom bean. Any type of white bean may be substituted.
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