• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Mexican Bean Chowder Recipe

  • 10servings

Add to MenuAdd to Calendar

Source: www.ifood.tvReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dried lima beans

  2. 1 1/2 cups minced onions

  3. 1 cup diced celery

  4. 4 tablespoons butter or margarine

  5. 1 cup raw rice

  6. 1 cup mashed potatoes

  7. No. 303 can cream-style corn (2 cups)

  8. 2 teaspoons salt

  9. 1/4 teaspoon pepper

  10. 6-ounce can sliced mushrooms

Instructions Jump to Ingredients ↑

  1. Soak beans overnight.

  2. Cook in boiling salted water for 1 hour.

  3. Drain.

  4. Heat oven to 350" F.

  5. (moderate).

  6. Saute onions and celery in butter until soft.

  7. Place all ingredients except mushrooms in a large casserole.

  8. Add 3 quarts boiling water.

  9. Cover and cook in 350° F.

  10. oven for 1 1/2 hours.

  11. Taste for seasoning.

  12. Float sliced mushrooms on surface.

  13. Serve from casserole.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback