Vegetarian Bean Chowder

Contributed By: Kay Davis

Ingredients:

1 lb. dried white beans
water to cover
1/1/2 tsp. salt
1 large onion, chopped
1 ½ cups chopped celery
16 oz. tomatoes
2 cups corn
hot sauce to taste
½ stick butter
¼ cup flour
1 tsp. salt
1/8 tsp pepper
3 cups milk
¼ cup monteray or cheddar cheese

Method:

Soak beans overnight in 6 cups water. Drain and put in a kettle with 8 cups water Cook until tender about 2 hours.
While beans cook sauté onion and celery until onions wilt. Blend in flour, salt, and pepper. Stir in the milk and simmer until it thickens. Add to beans along with the tomatoes, chees corn. Return to a boil. Add hot sauce to taste.
This dish freezes and reheats well.


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