Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Lobster Corn Chowder

Recipe courtesy of Ina Garten

Seafood Chowder

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Corn Chowder

Recipe courtesy of Tyler Florence

Sweet Corn Pudding

Recipe courtesy of Nancy Fuller

Rhode Island Style Clam Chowder

Recipe courtesy of Ellie Krieger

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking