Garden tomatoes and butterbeans

Yield: 1 servings

Measure Ingredient
4 \N Sliced center cut bacon
1 cup Chopped Vidalia onion
1 teaspoon Minced garlic
1 \N 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

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.

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