Veg brunswich stew

1 Servings

Ingredients

Quantity Ingredient
2 Onions; chopped
2 cups Large lima beans
2 cups Corn kernels
15 ounces Canned tomatoes; chopped, with juice
45 ounces Canned broth
15 ounces Canned \"creamed\" corn
1 pounds Mushrooms; sliced thin
1½ pounds Potatoes; diced
8 ounces Ketchup
2 tablespoons Veggie worcestershire sauce
2 tablespoons Tabasco sauce
1 cup Long grained rice; raw, divided
½ teaspoon Salt

Directions

I took a recipe from a great southern cook named Jimmie Blue Graeber (anyone woman named Jimmie Blue has to be southern...) and modified it to be ff vegetarian, with great results, I think. Here it is: Mix everything together except ½ cup rice. Bring to boil, then reduce heat to lowest setting and simmer uncovered for 2-3 hours. Stir often because this stuff tends to stick. Add rest of rice, bring to boil again, reduce heat again and simmer until rice is cooked. Add water as necessary throughout this process to maintain the right consistancy. It should be a very thick stew.

You could add all the rice in the beginning, but I like some of the rice to disolve and some of it to be less cooked-to-death.

I was very pleased with the results of this effort, I had gone into it without very high hopes, since traditional Brunswich stew is such a meat-intensive recipe (the orginal recipe called for 2 lb of chicken and 1 lb of pork). Posted to fatfree digest V97 #194 by Katherine Albitz <kra@...> on Aug 29, 1997

Related recipes