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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 1 |
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Cooked beans freeze beautifully, so you can make a double batch to enjoy later. Ingredients:
3 thick-cut bacon slices, chopped |
1 cup diced onion (1 medium onion) |
3 garlic cloves, minced |
1 bay leaf |
3/4 cup chopped green bell pepper |
2 plum tomatoes, seeded and chopped (optional) |
1 (32-oz.) container chicken broth |
4 cups fresh or thawed frozen butterbeans |
1/2 teaspoon salt |
1 teaspoon pepper |
1 teaspoon worcestershire sauce |
1/2 teaspoon hot sauce |
Directions:
1. Cook bacon in a skillet over medium heat, stirring often, 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet. Add onion, garlic, and bay leaf; cook, stirring often, 3 minutes or until onion is tender.
2. Add bell pepper; cook, stirring often, 3 minutes. Add tomatoes, if desired, and cook, stirring often, 3 minutes.
3. Add chicken broth and butterbeans; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes.
4. Uncover and simmer 30 minutes, stirring often. Stir in salt and next 3 ingredients. Cook, stirring often, 5 minutes. Remove and discard bay leaf. Sprinkle with cooked bacon.
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