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Mexican Bean Chowder

ella's picture
Relish this flavorsome Mexican Bean Chowder to enjoy the goodness of lima beans and mushrooms. Pretty much goes with any meal of the day!
Ingredients
  Dried lima beans 1 Cup (16 tbs)
  Onions 1 1⁄2 Cup (24 tbs)
  Celery 1 Cup (16 tbs)
  Butter/Margarine 4 Tablespoon
  Raw rice 1 Cup (16 tbs)
  Mashed potato 1 Cup (16 tbs)
  Canned cream style corn 15 1⁄2 Ounce
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned mushrooms 6 Ounce
Directions

GETTING READY
1) Take a bowl and soak beans in it overnight.
2) Preheat oven to 350° F.

MAKING
3) Take a saucepan and cook beans in salted water for about 1 hour. Drain.
4) Take a skillet and heat butter in it.
5) Add onions and celery. Sauté until soft.
6) Take a large casserole and place all ingredients in it except mushrooms.
7) Add 3 quarts of boiling water.
8) Cover and cook for about 1 1/2 hours.
9) Adjust the seasonings, if required.

SERVING
10) Float the mushrooms on surface. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Bean
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
160 Minutes
Ready In: 
0 Minutes
Servings: 
8

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