Two Bean Chowder

• 1 c. dry small white beans
• 1 c. dry kidney beans
• 2 qt. water
• 1 smoked ham hock
• 1 c. chopped onion
• 1 clove garlic, minced
• 3/4 c. diced celery
• 3/4 c. diced carrots
• 1/8 tsp. crushed red pepper
• 1 1/2 c. milk
• salt and pepper

1. Soak beans in water overnight or for quick soak, bring beans and water to a boil for 2 minutes.
2. Cover and let stand 1 hour. Add ham hock to beans.
3. Cover and simmer 1 1/2 hours.
4. Remove ham hock and cut up meat.
5. Mash a portion of the beans.
6. Return meat to soup.
7. Add onion, garlic, celery, carrot and crushed red pepper. Cover and simmer 1 hour.
8. Add milk and heat.
9. Season to taste with salt and pepper.
10. Serves 6 to 8. May be made ahead and frozen.

white beans, kidney beans, water, hock, onion, clove garlic, celery, carrots, red pepper, milk, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507969 (may not work)