Mexican Chowder

Mexican Chowder
Mexican Chowder

Sort & rinse:
1 c black or pinto beans

Put the beans in a bowl & add:
to cover them by 2" - 3"
& let soak for at least 7 hrs.,

or overnight.

In the morning,
rinse the soaked beans & drain.
Put the beans in a large pot.

Cover the beans with:
1 1/2" of water
above the beans & bring to a gentle boil.

Reduce heat, cover & simmer for 15 min.

Stir occasionally.

Then simmer with the lid slightly ajar for 1 - 1 1/2 hrs. or more, depending on the size & freshness of the beans, until beans mash easily.

Stir occasionally, adding more water if the chowder gets too dry.

After beans are soft, add:
5 c diced tomatoes
1 1/2 c diced red bell peppers
3/4 c diced onions
1 t salt

to the large bean pot.

Simmer with the lid still slightly ajar for 30 min. more.
Stir occasionally.

After simmering 30 min.,
put in a blender:
1 c chopped carrots
1/2 c chopped celery
1 t salt
1 c water
& blend for 1 min.
Pour in the large bean pot.

Also add to the large pot:
1 c uncooked whole grain noodles (any kind)
2 c fresh or frozen corn, thawed
1 t parsley
1/4 t garlic powder
1/2 t cumin
2 t salt

& simmer with the lid still slightly ajar for 25 min. more.
Stir occasionally.

or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be thawed, then put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.