Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial
Lima-Bean Chowder
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Lima-Bean Chowder' — Farmers' Bulletin 871, 'Fresh Vegetables and Fruits as Conservers of Other Staple Foods,' USDA, July 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published.
Shelled lima beans and potatoes in a milky chowder with salt pork, onion, and green pepper. The bulletin points out the protein in the dish equals about three-quarters of a pound of beef — it was designed as a meat saver, and it still eats like a main.
Category: MainsServes: 6Time: 50 minComplexity: 2/5
Why this complexity: Beans and potatoes are cooked separately, then combined.
Ingredients
- 1/4 pound salt pork or bacon, finely chopped (ground, in the original)
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 1 pint (about 1 pound, or 3 cups) shelled green lima beans, fresh or frozen
- 4 small potatoes, cut in small cubes
- 3 cups milk (skim milk in the original; whole milk works)
- Salt and black pepper, to taste
- Water, to cover the vegetables
Method
- Cook the pork, onion, and pepper together carefully for 2 to 3 minutes, without burning.
- Add the lima beans with water enough to cover and cook until soft, about 20 minutes.
- Meanwhile, cook the potatoes separately in water until soft, and drain.
- Add the potatoes and the milk to the bean mixture. Reheat gently without boiling hard.
- Season with salt and pepper and serve hot.
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