Bacon, Butter Beans,and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Southern Living. This is so wonderful with fresh butterbeans and fresh off the vine tomatoes. I serve this with other fresh garden veggies and cornbread. Great summer supper. Ingredients:
3 slices bacon, chopped |
1 medium onion, chopped |
1 small green pepper, chopped |
3 garlic cloves, minced |
1 bay leaf |
3 medium tomatoes, chopped |
4 cups chicken broth |
4 cups fresh butter beans or 4 cups frozen butter beans, thawed |
2 tablespoons chopped fresh parsley |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon worcestershire sauce |
1/2 teaspoon hot sauce (i use tabasco) |
Directions:
1. Cook bacon in a Dutch oven until crisp.
2. Stir in onion and next 3 ingredients; saute until vegetables are tender.
3. Stir in tomato, and cook 3 minutes.
4. Stir in broth and butterbeans; bring to a boil.
5. Cover and reduce heat, and simmer, stirring occasionally, 30 minutes.
6. Simmer, uncovered 20 minutes stirring often.
7. Stir in parsley and remaining ingredients.
8. Cook stirring often, 5 minutes; discard bay leaf.
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