BEAN CHOWDER

1 cup dry beans
1 quart water
3/4 cup chopped carrots
3/4 cup cooked or canned tomatoes (or 1 cup chopped raw tomatoes)
1 onion, finely chopped
1/3 cup shredded green bell pepper
1 tablespoon flour
1 1/2 cups milk
salt and ground black pepper

Boil beans in water for 2 minutes. Remove from heat, cover, and soak 1 hour or overnight.

Cook beans in covered pan until they begin to soften. Add vegetables; cook until tender.

Mix flour with a little water and stir into vegetables. Cook 10 minutes longer, stirring occasionally to prevent slicking,

Add milk and seasonings, heat to boiling and serve.

VARIATION:

BAKED BEAN CHOWDER (using leftover baked beans)
Cook 3/4 cup diced carrots, 1/3 cup chopped green bell pepper, and 1 onion, chopped in 1 1/2 cups water, until tender. Add 3/4 cup canned tomatoes, 2 cups baked beans, and seasonings, and reheat. Blend 1 tablespoon flour and 2 tablespoons cold water and stir into the vegetables. Cook 10 minutes. Add 1 1/2 cups of milk; reheat.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955