Recipe: Bean and Smoked Sausage Chowder

From: Nancy,.SanFran

Bean and Smoked Sausage Chowder
Recipe By : Canadian Living Magazine - December, 1997
Yield: 8 servings

2 cups dried pinto or Romano beans; -- (1 lb)
8 slices bacon -- chopped
1 pound smoked sausage -- (such as kielbasa) chopped
3 carrots and parsnips -- diced
2 onions -- chopped
2 stalks celery -- diced
2 leeks -- sliced
2 potatoes -- diced
1 can tomatoes -- (28 oz) chopped
8 cups water
2 teaspoons dried sage
1 1/2 teaspoons ground ginger
1 teaspoon packed brown sugar
1/2 teaspoon hot pepper flakes
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh parsley
1/2 cup light sour cream

Sort beans, discarding any blemished ones. In heavy stockpot, cover beans with 6 cups (1.5 L) cold water; bring to boil and boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain. Cover with 6 cups (1.5 L) fresh water and bring to boil; reduce heat, cover and cook for about 1 hour or until beans are tender but not mushy. Drain well.

Meanwhile, in large Dutch oven, cook bacon over medium heat until crisp; drain on paper towels. Drain off pan drippings, reserving 1 tbsp (15 ml). Add sausage to pan; cook for 5 minutes or until lightly browned. Drain on separate paper towels.

Pour reserved drippings into pan. Add carrots, parsnips, onions, celery and leeks; cook, stirring often, for 10 minutes. Add potatoes, tomatoes, water, sage, ginger, sugar, hot pepper flakes and cloves; bring to boil. Reduce heat to low; cover and simmer for 30 minutes or until vegetables are tender. Add beans; cook, stirring occasionally, for 30 to 40 minutes or until vegetables and beans are very soft.

In blender or food processor, puree 4 cups of the soup until smooth; return to pan along with sausage, salt and pepper. (Chowder can lie prepared to this point, cooled in refrigerator and stored in airtight container for up to 2 days or frozen for up to 1 month. To reheat, skim off any fat; reheat gently, stirring often.) Stir in half of the parsley. Ladle into heated bowls. Garnish each with 1 tbsp sour cream; sprinkle with bacon and remaining parsley.