Shaker Fresh Cranberry Bean Chowder
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
46
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Shuck the beans and discard any that are soft or blemished
2
You should have about 3 cups
3
Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon
4
Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown
5
Add the garlic and cook for 30 seconds
6
Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned
7
Add the beans and stock
8
Partially cover the pot and bring to a simmer
9
Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender
10
Reduce the heat to low
11
Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder
12
Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes
13
Remove from the heat and season with salt and pepper
14
If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely
15
Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld
16
When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick
17
Ladle the chowder into cups and sprinkle with the sliced scallions