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Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Water

  2. 12 oz 340g Canned white kidney beans - with liquid

  3. 3 tablespoons 45ml Olive oil

  4. 2 tablespoons 30ml Onions - chopped (medium)

  5. 2 tablespoons 30ml Potatoes - peeled, and (medium)

  6. Cut 1/2" cubes

  7. 3 tablespoons 45ml Chicken soup base

  8. 1/2 teaspoon 2 1/2ml Turmeric

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  10. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper

  11. 1/2 teaspoon 2 1/2ml Cayenne pepper -

  12. 2 teaspoons 10ml Curry powder

  13. 2 tablespoons 30ml Soy sauce

  14. 1/2 cup 118ml Homogenized whole milk

  15. 1/2 cup 118ml Half-and-half

  16. 1/2 cup 118ml Instant potato flakes

  17. 1/4 cup 15g / 1/2oz Finely-chopped chives or green onions.

Instructions Jump to Ingredients ↑

  1. In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes. In a frying pan, saute onions in olive oil until lightly brown.

  2. To cooking pot add potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.

  3. Add whole milk and half-and-half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.

  4. This recipe yields 8 servings.

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