Guest Author - Phyllis Doyle Burns
This article was written by our previous editor, Phyllis Doyle Burns, and all rights are reserved. For inquiries and comments, please contact the current editor, Jane Winkler.
Thousands of years ago there was a wild grass, Teosinte, that Native Americans recognized as a possible food source. This plant had small, separate kernels that were exposed, it had no husks. By collecting and cultivating this plant and the early maize plants the people came up with an edible plant suitable for human consumption.
How they thought to encourage the formation of cobs on maize was a task that must have taken a lot of thought and time. The early maize plant had ears, or cobs, that were just a few inches long and had only eight rows of kernels that were fused together, unlike the kernels of teosinte.
From this early stage of experimenting, productivity of maize cultivation made it possible for the tribes to produce enough food for the entire year from just a small area. This also allowed the families to stay in one place longer rather than living a nomad life. Maize, or corn, quickly became a staple food source of many tribes.
Shiny black turtle beans, commonly just called black beans, can be found in many Native American dishes. These beans have a dense and meaty texture and the flavor is similar to mushrooms. They are very nutritious.
To combine the black bean with corn in a chowder will give an amazingly tasty and filling meal for your family. Add a little bacon and you will have a delicious taste treat. Chipotle will add a bit of a kick to it. Try this recipe next time you want something a little different for those chilly winter suppers. It takes only about 15 minutes to prepare and 40 minutes to cook.
Black Bean and Corn Chowder
(recipe yields about 10 cups of chowder)
4 strips bacon, cut in small pieces
1 medium onion, diced
2 cloves garlic, minced
1 quart chicken broth
2 cans, 15 oz. each, black beans, drained
2 cups fresh corn (thawed frozen sweet corn can be substituted for fresh corn)
1/2 tsp dried oregano
1/2 tsp thyme
1/2 tsp chipotle chili powder, if desired
salt and pepper to taste (if you are watching your salt intake, try Winter Savory as a substitute)
Sage: I like sage in just about any soup, stew, or chowder I cook. Try 1/2 tsp if you like.
In soup pot, cook bacon on medium heat till crisp, set aside bacon and reserve two tablespoons bacon fat in pot. Saute onions in same pot until onions are translucent, about five minutes. Add just a little salt if desired.
Add garlic and saute another two minutes. Add chicken broth and half of the bacon and remaining ingredients to pan. Stir occasionally. Reduce heat to low. Gently simmer for about twenty minutes.
If you want a thicker chowder, mash some of the black beans against the bottom of the pan. Let chowder simmer for about another 10 minutes after mashing the beans. Want it thicker? Mash more beans and simmer 10 minutes more.
Remember, a good cook will taste and adjust the seasoning before serving. Sprinkle the rest of the bacon on top of chowder and serve hot with plenty of homemade bread and butter.
*******
For more Native American recipes, check out the following:
, ,
