Garden tomatoes and butterbeans
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Sliced center cut bacon | |
1 | cup | Chopped Vidalia onion |
1 | teaspoon | Minced garlic |
1 | Bay leaf | |
1 | cup | Chopped bell pepper |
3 | larges | Tomatoes; chopped |
4 | cups | Chicken broth |
4 | cups | Butterbeans; fresh or frozen |
2 | tablespoons | Minced fresh parsley |
1 | teaspoon | Salt |
1 | teaspoon | Pepper |
1 | teaspoon | Worcestershire sauce |
½ | teaspoon | Tabasco sauce |
Directions
Cook bacon in skillet until crisp. Add onion, garlic and bay leaf. Cook until onion is tender. Add bell pepper and cook 3 minutes. Add bell pepper and cook 3 minutes. Add tomatoes and cook 3 minutes. Add broth and butterbeans; bring to a boil. Reduce heat and cover; simmer 30 minutes, stirring occasionally. Uncover and simmer 20 minutes, stirring often. Stir in remaining ingredients. Cook 5 minutes. This is delicious with cheesy cornbread. Yield: 6 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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