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.
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