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Shaker Fresh Cranberry Bean Chowder

2

pounds fresh cranberry beans, (shell beans) in the pod

4

-ounce slab, (unsliced) bacon, rind removed and cut into 1/3-inch dice

1

clove garlic, finely chopped (1 teaspoon)

1

large

onion, (12 ounces), cut into 1/2-inch dice

2

to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)

1

dried bay leaf

5

cups

chicken stock, chicken broth, or water

1

pound

ripe tomatoes, peeled and cut into 1/2-inch dice, with their juice, or 1

1/2

cups

diced, (1/2-inch) canned tomatoes with their juices

2

tablespoons

dark molasses

Kosher, or sea salt and freshly ground black pepper

3

scallions, thinly sliced, for garnish

1

Shuck the beans and discard any that are soft or blemished. You should have

2

about 3 cups.

3

Heat a 3 to 4-quart heavy pot over low heat and add the diced bacon. Once it has

4

rendered a few tablespoons of fat, increase the heat to medium and cook until

5

the bacon is crisp and golden brown.

6

Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and

7

saut, stirring occasionally with a wooden spoon, for about 8 minutes, until the

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onion is tender but not browned.

9

Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the

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beans at a steady simmer over medium heat for 20 to 25 minutes, until they are

11

tender. Reduce the heat to low.

12

Remove 2 cups of the chowder from the pot and puree in a food mill held over the

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pot so it falls directly back into the chowder, or puree in a food processor and

14

return to the chowder. Add the tomatoes and their juices, along with the

15

molasses, and let the chowder simmer slowly for another 15 minutes. Remove from

16

the heat and season with salt and pepper. If you are not serving the chowder

17

within the hour, let it cool a bit, then refrigerate; cover the chowder after it

18

has chilled completely. Otherwise, let it sit at room temperature for up to an

19

hour, allowing the flavors to meld.

20

When ready to serve, reheat the chowder over low heat, stirring occasionally so

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it doesn’t stick. Ladle the chowder into cups and sprinkle with the slice

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scallions.

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VARIATION: DRIED BEAN CHOWDER Substitute 8 ounces dried shell beans, limas, or

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other white bean for the fresh shell beans. Soak them overnight in enough water

25

to cover generously; drain. Depending on the bean you choose, the cooking time

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may be doubled or even longer. Follow the recipe and simmer until the beans are

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tender, adding water as necessary (about 1 cup) to compensate for the

28

evaporation during the longer cooking time.

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VARIATION: CIDER AND BEAN CHOWDER This idea also comes from the Shakers, who

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used sweet apple cider as the liquid in several of their soups. It adds a new

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dimension to the sweet-and-sour flavor of this chowder. Cider is pressed from

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late August through November, so you can try this in either the fresh or dried

33

bean versions. Substitute 3 cups apple cider for 3 cups of the chicken stock

34

(you will still use 2 cups of chicken stock).

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (8.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

199.73

Calories From Fat (2%)

3.42

% Daily Value

Total Fat 0.41g

<1%

Saturated Fat 0.13g

<1%

Cholesterol 0mg

0%

Sodium 29.61mg

1%

Potassium 958.06mg

27%

Total Carbohydrates 49.32g

16%

Fiber 4.38g

18%

Sugar 37.39g

 

Protein 2.84g

6%