Tuesday, September 02, 2008


Last week I tried this recipe from Pioneer Woman. (And for some reason, I'm not being able to link to her today, just go check her to see a lovely picture of the dish.) I loved it, and it was even better the second day. Jarom wasn't huge on the cucumbers in the relish, but I really liked them. They cooled down the spice of the soup. (Although, the soup ISN'T that spicy.) I checked in on Pioneer Woman today, and low and behold, this recipe was the winner of her dairy contest. It deserves it; it really is yummy to the tummy. Of course, I altered it just a wee-bit, so my altercations are in the parenthesis.

Black Bean Chowder with Yogurt-Cilantro Relish
1 32-ounce package dried black beans (or 4 15oz. cans)
1 medium onion, chopped
3 cloves garlic, pressed (4 tsp.)
Olive oil
1 small ham hock (just pretend to be a big kid and DON'T think about what you're putting in the pot)
1 4-oz can diced green chilies (1/2 can)
6 cups chicken stock (1 box, about 4 c.)
6 cups milk (4 c.)
2 tablespoons butter
3 cups shredded mild cheddar cheese
4 tablespoons flour
1 teaspoon Liquid Smoke
2 tablespoons chili powder (1Tb.)
1 teaspoon cumin
1 teaspoon mild curry powder
1/2 teaspoon cayenne pepper (can leave out if you don’t want it too spicy)
salt and pepper to taste

1 cup plain yogurt
2 cups chopped cucumber (peeled and seeded)
1 cup chopped cilantro
1/2 teaspoon salt

Place beans in a colander and rinse the beans well. Place in an 8-quart Dutch oven and cover with water (about an inch over the top of the beans) and soak overnight.(Or skip this and use canned beans.)
The next morning, prepare the relish by mixing all the ingredients together, then place in an airtight container in the refrigerator until ready to serve. Then drain the beans and rinse them well.

Gently sauté the onion and garlic in the stock pot with 2 -3 TBSP of olive oil, then add diced green chiles. Place beans back in the Dutch oven and add chicken stock, ham hock, chili powder, cumin, curry powder, cayenne and salt and pepper. Stir well and bring to a boil. Boil for one minute, then reduce heat to medium and simmer for one hour, stirring occasionally. After one hour is up, add the milk and 2 TBSP butter and simmer another 30 minutes. While the chowder is simmering, place the shredded cheese in a large bowl and add the flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency. Ladle chowder into bowls and top with one or two TBSP of yogurt-cilantro relish placed in the center. Serve with warm tortillas. (Or cornbread)

****If you have a tried and true recipe you'd be willing to share, leave a comment with the recipe title and post the recipe on your blog so we can all come and check it out. Thanks for playing; the more the merrier! ****


Jewelle said...

BBQ Chicken Calzones

Keys to the Magic Travel said...

I am one of those people who just cannot do beans, so this recipe did not appeal at all. When I was reading all the recipes she considered I realized what a horrid judge I would be - because so much did not appeal to my taste buds. But I wish one of my three recipes got a nod...Oh, well.

Allisyn said...

Sausage Cream Cheese Breakfast Casserole. This recipe is fast and easy.

Brenda said...

I have been gone for a couple of days, so I got to read like 5 posts from you today! I am laughing hysterically!! First off, Also love the ped egg, except the lovely stuff it scrapes off your feet that you have to look at to dump out!! And I love that you are willing to share your goofiness! I try so hard to be all put together, and it is hard not to hate all those nice ladies who make me look bad! It was great to hear that I am not the only one with black feet incidents!!!Ha Ha! Thanks for the laughs!!

The Manwaring Family said...

Basic Pound Cake from Mix

Miki said...

OOOOH Elena, the black bean clam chowder! Yay! I thought of this over the weekend even. I hope I ACTUALLY try to make this. I've been not in the "testing things out" mood lately, but this just sounds very good. Thank you.

Emily said...

Mmmmm, this sounds good!

Elena said...

Kat- Being a southern gal and all, I'm a little shocked that you don't like beans. Bummer because this was yummy. And you know we'll always acknowledge the recipes you share here at T.I.T. :)

Miki- It isn't "clam" chowder, just "bean" chowder. But it's good still the same.

"The Queen in Residence" said...

I so spaced that today is Tuesday. Long weekends really make me all backwards. So I guess I have a great one for next week when my schedule is back to normal.

I have an award for you on my blog, go and get it. By the way you are #3 or bloggy friend three.