KIDNEY BEAN CHOWDER

By Kitchenbee

Bon Appetit/November 1981 – R.S.V.P. Letter to the Editor
From Maxwell’s Bistro in Eureka, California

Ingredients

• 1/4 lb bacon, cut into 1/2 inch pieces
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery (including leaves)
• 1 tblsp flour
• 15 oz can red kidney beans, undrained
• 1/2 cup thinly sliced carrots
• 2 tblsp chopped fresh parsley
• 1 bay leaf
• 1/8 tsp dried thyme, crumbled
• 2 beef bouillon cubes
• 2 cups water
• Salt and freshly ground pepper

Preparation

Step 1

Saute bacon in 2 ½ quart saucepan over medium-high heat until crisp. Remove with slotted spoon and set aside for garnish. Drain all but 3 tablespoons fat from pan.

Add onion, green pepper and celery to pan saute over medium-high heat until softened, about 5 minutes. Remove from heat and stir in flour. Add beans, carrots, parsley, bay leaf, thyme, bouillon cubes and water and blend well. Bring to boil over medium-high heat. Reduce heat, cover and simmer 40 minutes. Season to taste with salt and pepper. Ladle into bowls. Garnish with reserved bacon and serve.