Recipe - Corn Chowder With Rice Beans Chayote And Crab

1 cup Rice beans or other very
small white beans
1 Onion, cut in half and Stuck
With 2 Cloves
1 Bay leaf
2 teaspoon Salt
2 tablespoon Olive oil
1 md Onion, minced
One half teaspoon Freshly ground pepper
3 Garlic cloves, minced or
pureed
12 Jalapeno chiles, seeded and
minced
2 cup Corn kernels, from about 6
ears
2 qt Chicken stock
Vegetable stock or
Water
2 Chayote squash, minced
2 Red bell peppers, roasted,
peeled, Seeded And Diced
One half pound Lump crabmeat, picked over
One half cup Crema Creme Fraiche Or sour
cream
Minced chives for garnish

Soak rice beans in cold water 8 hours or overnight. Drain, rinse and drain
again. Place soaked beans in a medium heavy pot with enough cold water to
cover by an inch. Add onion and bay leaf. Bring to a simmer over medium
heat, reduce heat to low, cover, and simmer very gently 30 minutes. Add 1
teaspoon salt, and cold water to just cover the beans if necessary. Cook an
additional 2030 minutes until beans are creamy inside but still intact.
Remove onion and bay leaf and reserve. Heat olive oil in large kettle over
high heat. When smoking, add onions, 1 teaspoon salt, and freshly ground
pepper. Stir and cook 5 minutes until softened. Add garlic and chiles and
cook one minute to release their aroma. Add corn kernels, stock or water,
chayote, and rice beans with the cooking liquid. Bring to a boil, turn down
heat and simmer 15 minutes. Stir in peppers, crab, and crema and warm
through. Serve garnished with minced chives. Yield: 6 servings Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/25/96 show
Posted to MCRecipe Digest V1 #321

Recipe by: TOO HOT TAMALES SHOW #6350

From: Pat Asher asher@mcs.com

Date: Fri, 29 Nov 1996 08:01:55 0600