Day #18: Bean Porridge

According to the Grandmother’s copy of the Farm Journal’s Country Cookbook,  “Bean Porridge” should be served “piping hot on a blustery day.”  Well, today is definitely blustery (or should I say still blustery.)

I almost passed over this recipe, simply because porridge was in the title.  But, as I read through the ingredients, I thought it was mainly a vegetable chowder. 

Bean Porridge

1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onions
1/2 c. diced potatoes
1 qt. water
1 t. sea salt
2 c. cooked or canned beans, pureed (I used dried Navy Beans that I presoaked and cooked.)
1 c. stewed tomatoes (I used more home-canned produce.)
1 bay leaf
1/2 T. chopped parsley
1 T. chili sauce (I used an Asian Garlic-Chili Sauce for some kick.)

Combine raw vegetables with water and salt in a large sauce pan.  Cook until vegetables are tender.  When tender, add beans, tomatoes, bay leaf, parsley and chili sauce.  Simmer for 2 hours.  Serve hot.

I really had to change up the directions a bit.  But, this rendition seems to work.  Remember that I halved the recipe to accomodate the two of us so I wouldn’t have to deal with massive amounts of leftovers!

I had to include one more picture from this cookbook:

Molded Beef Ring, anyone?

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Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
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