Recipe: Bean Chowder (USDA 1943)

BEAN CHOWDER

1 cup dry beans
1 cup diced carrots
1 cup tomatoes (peeled, seeded, and cut up)
1/2 cup shredded green bell pepper
1 onion, chopped fine
2 teaspoons salt
2 tablespoons uncooked cracked wheat (or 1 tablespoon flour)
2 cups milk
Pepper to taste

Soak the beans overnight in 1 quarts of cold water.

Cook in a covered pan until the beans begin to soften, then add the vegetables and cook until tender.

Add salt and cracked wheat or flour mixed with a little cold water. Stir. Cook about 30 minutes.

Add the milk and pepper, heat to boiling, and serve.

From: Recipelink.com
Source: Recipe pamphlet: Dried Peas and Peas in Wartime Meals, USDA, AWI-47, June 1943