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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.