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?
