Yield: 6 servings
3 1/2 lb Chicken, cut up 10 oz Pkge frozen butter beans, OR
2 sl Bacon, cut into 2-inch -1 cup fresh
-pieces 1/2 ts Sugar
1 lg Onion. sliced 1/2 ts Black pepper
3 ts Salt, divided 1 ds Red pepper
28 oz Can whole tomatoes OR 3 16 oz Pkge frozen corn
-large fresh tomatoes, 2 tb Butter, melted
-peeled 2 tb Flour
2 lg Potatoes, cubed
In a 5-quart heavy pot place 1 quart of water, the cut up chicken, bacon,
onion and 1 teaspoon of salt; and cook for 1 1/2 hours over medium-low
heat. Remove the chicken, cool; skin and remove the meat from the bones.
Cut the meat into bite-size pieces and return to the pot. Add the remaining
ingredients except the corn, butter and flour. Cook for 30 minutes. Add
the corn and cook for another 30 minutes. Mix the butter and flour and add
to the stew; simmer for 30 minutes more. Serve with hot rolls and a green
Makes 6 servings.
Per Serving: 353 Calories; 31 g Protein; 40 g Carbohydrates; 8 g Fat; 4 g
Saturated Fat; 76 mg Cholesterol; 1422 mg Sodium.
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: