Puree in high power blender or food processor:
2 cups Navy Beans
1/2 cup cashew pieces
1/2 cup coconut milk
2 cups broth
Set aside.
Saute for about ten minutes:
1/2 cup onion
1/2 cup celery
Add to onions and celery:
2 cloves of garlic, minced
Saute about five minutes more, being careful not to burn the garlic
Add the puree to the onions, celery and garlic. Also Add:
6 oz chopped cooked ham
2 cups broth
2 cups Navy Beans
Simmer (without lid) about thirty minutes, stirring periodically.
Add: 1 tsp Herbamare
Thickens as it cools.
Grace says
Hi, I have a question about your Butternut Mac and Cheese recipe. I may or may not make it, but it looks good=). If I do, do you know if I could substitute oil or something for the Earth Balance Spread? (like olive oil?)
Thanks!!
Anonymous says
Hey Kelly,
I made this and it was amazing! In fact I’m eating it right now. Question: Could I use this basic recipe as a base for any chowder? Just add seafood or veggies? Have you done that before or would you change it some?
Thanks! As always, would be lost without you!
sarah rosney
Kelly says
Grace, Yes you can.
Sarah, Thank you! I haven’t yet, but I was planning on trying it other ways too (and not changing the base at all) 🙂
Michelle Joy says
Wow! I just made this and am eating it now! It’s so warm, creamy and delicious! Thank-you so much for this recipe 🙂