Brunswick Bean Stew
Adapted from the April 2010 Daring Cooks Challenge. Adaptation by Lauren of Celiac Teen.
~4 strips bacon
2 potatoes (peeled if thick-skinned, leave skin on if the skin is thin), diced
1 onion, diced
1 very ripe tomato, diced
3/4 cup frozen lima beans
1 cup frozen corn
2 cans mixed beans
broth (chicken or vegetable – whatever you have on hand)
1/4 tsp thyme
1/4 tsp rosemary
1 bay leaf
2 tbsp butter
1. Fry bacon in your stock pot. Once cooked, remove from pan and place on paper towel. Once cooled, crumble the bacon.
2. Place potatoes, onion, tomato, lima beans, corn, mixed beans, crumbled bacon, thyme, rosemary, bay leaf and enough stock to barely cover the vegetables into the warm stockpot over medium-high heat. Bring to a boil, then turn down the heat and let simmer.
3. Salt and pepper as needed and add the butter into the simmering pot. Continue to simmer until vegetables are tender and liquid has reduced. Add tomato juice (and stock) as needed to achieve the correct consistency. Cover, if wanted. Simmer for as long as you wish (I did about 1 1/2 hours), stirring every so often.
4. Remove bay leaf, serve and enjoy!