Mexican Bean Chowder Recipe
Relish this flavorsome Mexican Bean Chowder to enjoy the goodness of lima beans and mushrooms. Pretty much goes with any meal of the day!
Ingredients
| Lima beans | 1 Cup (16 tbs), dried | |
| Onions | 1 1/2 Cup (16 tbs), minced | |
| Celery | 1 Cup (16 tbs), diced | |
| Butter/Margarine | 4 Tablespoon | |
| Raw rice | 1 Cup (16 tbs) | |
| Potatoes | 1 Cup (16 tbs), mashed | |
| Corn | 1 Can (10oz) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Mushrooms – 1 can (6-ounce), sliced | ||
Directions
GETTING READY
1) Take a bowl and soak beans in it overnight.
2) Preheat oven to 350° F.
MAKING
3) Take a saucepan and cook beans in salted water for about 1 hour. Drain.
4) Take a skillet and heat butter in it.
5) Add onions and celery. Sauté until soft.
6) Take a large casserole and place all ingredients in it except mushrooms.
7) Add 3 quarts of boiling water.
8) Cover and cook for about 1 1/2 hours.
9) Adjust the seasonings, if required.
SERVING
10) Float the mushrooms on surface. Serve immediately.
1) Take a bowl and soak beans in it overnight.
2) Preheat oven to 350° F.
MAKING
3) Take a saucepan and cook beans in salted water for about 1 hour. Drain.
4) Take a skillet and heat butter in it.
5) Add onions and celery. Sauté until soft.
6) Take a large casserole and place all ingredients in it except mushrooms.
7) Add 3 quarts of boiling water.
8) Cover and cook for about 1 1/2 hours.
9) Adjust the seasonings, if required.
SERVING
10) Float the mushrooms on surface. Serve immediately.
Chef
