Bean chowder
1 cup dry beans
1 quart water
¾ cup chopped carrots
¾ cup cooked or canned tomatoes, or 1 cup chopped raw tomatoes
1 onion, finely chopped
⅓ cup shredded green pepper
1 tablespoon flour
1½ cups milk
Salt and pepper
Boil beans in water for 2 minutes. Remove from heat, cover, and soak 1 hour or overnight.
Cook beans in covered pan until they begin to soften. Add vegetables; cook until tender.
Mix flour with a little water and stir into vegetables. Cook 10 minutes longer, stirring occasionally to prevent sticking.
Add milk and seasonings, heat to boiling, and serve.
Menu Suggestion
Serve with a peanut-and-fruit salad—sections of grapefruit and orange—and for dessert, prune whip with custard sauce.
For Variety
Baked Bean Chowder.—Use leftover baked beans. Cook ¾ cup diced carrots, ⅓ cup green pepper, and 1 onion in 1½ cups water, until tender. Add ¾ cup canned tomatoes, 2 cups baked beans, and seasonings, and reheat. Blend 1 tablespoon flour and 2 tablespoons cold water and stir into the vegetables. Cook 10 minutes. Add 1½ cups of milk; reheat.