Angie is from Southeastern Virginia and this dish is native to that space. It’s a scrumptious, thick, wealthy tomato & butter bean stew. We prefer to hold this warming within the crock-pot through the Vacation season to heat up our guests! Observe: this recipes is tailored from the well-known “Virginia Hospitality” cookbook licensed by the Junior League of Hampton Roads (Angie’s mom’s favourite cookbook!).
Four hen breasts
1 onion, quartered
2 ribs celery, diced
1 teaspoon salt
1/Four teaspoon pepper
16 ounces frozen shoepeg corn (white,candy corn)
10 ounces frozen small butterbeans
16 oz. canned no salt added tomatoes 6 small potatoes, cubed (no have to peel)
1/Three cup ketchup
2-Three Tablespoons vinegar
1 Tablespoon brown sugar 16 oz. unsalted hen broth (We like “Kitchen Fundamentals” model) 1 teaspoon Lowered Sodium Worchestershire
half teaspoon Tabasco
1/Four teaspoon marjoram
2-Three Tablespoons butter or tub margarine
Place hen in massive pot and add sufficient water to cowl nicely. Add onion, celery, salt, and pepper. Boil till hen is totally cooked. Don’t discard water in pot. Take away hen and place on a dish within the fridge to chill. Add the corn, butterbeans, tomatoes, potatoes, ketchup, vinegar & brown sugar to the pot of water. Add the 16 ounces of unsalted hen broth. Cook dinner over low to medium warmth for two hours or till potatoes are tender. Take away hen from the fridge & lower into shreds. Add to greens together with Worchestershire, Tabasco, marjoram, and butter. Simmer a further 15 to 30 minutes.
Observe: Range quantity of water for thick or soupy stew. Add a cup of low sodium hen bouillon after the primary or second serving.
Vitamin Information (Eight Servings):
Fats: 4.5 gm
Saturated Fats: 2.Three gm
Sodium: 290 mg
Carbohydrate: 49 gm
Dietary Fiber: 9 gm
Protein: 18 gm
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