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**coronabarb** · June 9, 2008

Bean and Smoked Sausage Chowder
Recipe By : Canadian Living Magazine - December, 1997
Yield: 8 servings

2 cups dried pinto or Romano beans (1 lb)
8 slices bacon, chopped
1 pound smoked sausage (such as kielbasa), chopped
3 carrots and parsnips, diced
2 onions, chopped
2 stalks celery, diced
2 leeks, sliced
2 potatoes, diced
1 can tomatoes (28 oz), chopped
8 cups water
2 tsps dried sage
1 1/2 tsps ground ginger
1 tsp packed brown sugar
1/2 tsp hot pepper flakes
1/4 tsp ground cloves
1 tsp salt
1/2 tsp pepper
1 cup chopped fresh parsley
1/2 cup light sour cream

Sort beans, discarding any blemished ones. In heavy stockpot, cover beans with 6 cups cold water; bring to boil and boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain. Cover with 6 cups fresh water and bring to boil; reduce heat, cover and cook for about 1 hour or until beans are tender but not mushy. Drain well.

Meanwhile, in large Dutch oven, cook bacon over medium heat until crisp; drain on paper towels. Drain off pan drippings, reserving 1 Tbl. Add sausage to pan; cook for 5 minutes or until lightly browned. Drain on separate paper towels.

Pour reserved drippings into pan. Add carrots, parsnips, onions, celery and leeks; cook, stirring often, for 10 minutes. Add potatoes, tomatoes, water, sage, ginger, sugar, hot pepper flakes and cloves; bring to boil. Reduce heat to low; cover and simmer for 30 minutes or until vegetables are tender. Add beans; cook, stirring occasionally, for 30 to 40 minutes or until vegetables and beans are very soft.

In blender or food processor (or use a stick blender), puree 4 cups of soup until smooth; return to pan along with sausage, salt and pepper. (Chowder can lie prepared to this point, cooled in refrigerator and stored in airtight container for up to 2 days or frozen for up to 1 month. To reheat, skim off any fat; reheat gently, stirring often.) Stir in half the parsley. Ladle into heated bowls. Garnish each with 1 Tbl sour cream; sprinkle with bacon and remaining parsley.

June 9, 2008	#44
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Bean and Smoked Sausage Chowder Bean and Smoked Sausage Chowder Recipe By : Canadian Living Magazine - December, 1997 Yield: 8 servings 2 cups dried pinto or Romano beans (1 lb) 8 slices bacon, chopped 1 pound smoked sausage (such as kielbasa), chopped 3 carrots and parsnips, diced 2 onions, chopped 2 stalks celery, diced 2 leeks, sliced 2 potatoes, diced 1 can tomatoes (28 oz), chopped 8 cups water 2 tsps dried sage 1 1/2 tsps ground ginger 1 tsp packed brown sugar 1/2 tsp hot pepper flakes 1/4 tsp ground cloves 1 tsp salt 1/2 tsp pepper 1 cup chopped fresh parsley 1/2 cup light sour cream Sort beans, discarding any blemished ones. In heavy stockpot, cover beans with 6 cups cold water; bring to boil and boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain. Cover with 6 cups fresh water and bring to boil; reduce heat, cover and cook for about 1 hour or until beans are tender but not mushy. Drain well. Meanwhile, in large Dutch oven, cook bacon over medium heat until crisp; drain on paper towels. Drain off pan drippings, reserving 1 Tbl. Add sausage to pan; cook for 5 minutes or until lightly browned. Drain on separate paper towels. Pour reserved drippings into pan. Add carrots, parsnips, onions, celery and leeks; cook, stirring often, for 10 minutes. Add potatoes, tomatoes, water, sage, ginger, sugar, hot pepper flakes and cloves; bring to boil. Reduce heat to low; cover and simmer for 30 minutes or until vegetables are tender. Add beans; cook, stirring occasionally, for 30 to 40 minutes or until vegetables and beans are very soft. In blender or food processor (or use a stick blender), puree 4 cups of soup until smooth; return to pan along with sausage, salt and pepper. (Chowder can lie prepared to this point, cooled in refrigerator and stored in airtight container for up to 2 days or frozen for up to 1 month. To reheat, skim off any fat; reheat gently, stirring often.) Stir in half the parsley. Ladle into heated bowls. Garnish each with 1 Tbl sour cream; sprinkle with bacon and remaining parsley.