Two Bean Chowder - cooking recipe

Ingredients

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

Preparation

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