Southern Brunswick Stew

The first time I ever had Brunswick stew was when I lived in Virginia and the scouts there used to sell it. Once we moved from there I pretty much forgot about it. Until I moved to Georgia, about an hour from Brunswick, and despite Virginia making the same claim, they maintain that they are where the stew originated.

It's also a great way to use up the extra squirrel and possum you might have laying around your fridge.

Again, sorry about the cell phone pictures not being all that inviting, it really has a nice reddish orange color and tastes great

3 c. chicken broth
3 c. beef broth
1 c. frozen lima beans
1 c. catchup
2 Tbsp. yellow mustard
1 tsp. apple cider vinegar
1 c. frozen corn
2 cloves garlic, minced
2 tsp Worcestershire Sauce
1/2 tsp. liquid smoke dash tabasco
2 Tbsp dehydrated onions
1 carrot, diced
2 tsp brown sugar
1 potato, diced small
1 bottle beef OR 2 - 3 c. cooked shredded beef
1 c. cooked shredded chicken

Bring the chicken and beef broths to a boil.

Add the lima beans and boil for 10 minutes.

Add the corn, catchup, mustard, vinegar, garlic, Worcestershire, liquid smoke, tabasco, onions, carrot, brown sugar, potato, beef and chicken . Simmer together until the potatoes are very tender, about 20 minutes.

Watch carefully and make sure it doesn't boil dry, if it starts to add more broth.

OR dump everything in a crock-pot and cook on low for 5 hours or on high for 3

Southern Bean 'n Rice pot

This is tagged vegetarian for a reason. Read all the way to the bottom for the changes that remove animal products. The bacon salt is only vegetarian though so vegans cant add that flavor back in, if you know of any great vegan bacon flavorings let me know

4 slices bacon
2 Tbsp. butter
1/2 small onion, finely chopped
1 clove garlic, minced
1 1/2 c. frozen lima beans, thawed
1 can black eyed peas, drained
1. chicken both
1/2 c. half-an-half
2-3 c. cooked rice, cold is best
Salt an Pepper to taste

Cook bacon until crisp, remove from pan. Add butter to drippings, saute onion and garlic. Add lima beans, black eyed peas, and chicken both. Simmer until lima beans are very tender. Add rice and half-an-half. Simmer until everything is heated though and most of the liquid is absorbed. Season with salt and pepper to taste. Sprinkle crumbled bacon over the top.

For Vegetarians:
1) Omit the bacon (duh!)
2) Use 2 Tbsp olive oil for your cooking oil.
3) Use imitation chicken or vegetable broth.
4) Season with J D bacon salt

Succotash

Succotash comes from a Narragansett Indian word meaning "boiled corn." American settlers quickly adopted the dish and it is still popular in many areas of the east. Southern succotash usually includes stewed tomatoes.

This is usually served as a side dish (in Pennsylvania it's a traditional Thanksgiving side) but it also makes an excellent main course for a cold winter dinner.

1 lb bag frozen baby lima beans

1 lb bag frozen corn

1 can diced tomatoes, drained (optional)

butter

salt or Nature's Seasons

Add bag of baby limas to a saucepot of salted, boiling water. Cook until tender, then add corn and heat through. Drain well, add butter and seasoning to taste. Serve hot.

With tomatoes: After draining, return to pot and add stewed tomatoes. Cook for another 5 minutes over med-low heat, stirring and making sure it doesn't scorch. Add butter and seasoning, serve.

Baby Lima Soup with Chipotle Broth

Ok, another 101cookbooks recipe, its just so good. I add around 3 chicken bouillon cubes to my broth for a little extra flavor, 10 (the amount of water) is too many and takes over the soup

1 pound dried baby lima beans, picked over and rinsed
10 cups water
1 head garlic, top lobbed off to expose the cloves and loose skins removed
2 tablespoons olive oil or clarified butter
1 onion, halved top to bottom and sliced into thin crescents
1 to 2 chipotles in adobo sauce
2 teaspoons fine-grain sea salt

Squeeze of lime juice (optional)

Pick over the beans, looking carefully for any pebbles or dirt clumps; baby limas seem to be magnets for dirt. Rinse the beans, then combine them with the water and garlic in a heavy soup pot. You might think putting a whole head of unpeeled garlic in the pot is strange, but just go with it. Bring the beans to an active simmer and cook for 30 to 40 minutes, until just a touch al dente and not mushy or falling apart. Test their doneness by tasting; you really can't tell any other way.

Heat the olive oil (or butter) in a heavy skillet over medium-high heat, add the onion, chipotles, and 2 teaspoons of the adobo sauce, and sauté over medium high heat for 3 to 4 minutes, just until the onion starts to soften. You can always add more adobo sauce later for a spicier soup; just don't overdo it on the front end.

Add the salt and the onion-chipotle mix to the pot of beans and simmer gently for about 5 minutes to blend the flavors. The broth should be thin, so add more water if needed. Add more salt and more adobo a bit at a time if the flavors aren't popping. Finish with a squeeze of lime if you like. I usually remove the garlic head at this point or serve around it.

Cholent

1 can lima beans
1 can red beans
3 medium carrots, peeled and sliced
3 stalks celery, sliced
2 onions, coarsely chopped
3 medium potatoes, unpeeled, quartered
1 medium sweet potato, peeled, cut into large chunks
1/2 C. barley
1/2 C. buckwheat
1/2 head of garlic, chopped
1 t. salt
Freshly ground pepper
Water
1/2 C. maple syrup
1/4 C. Dijon mustard
1 t. salt or to taste

Combine beans in a stockpot with carrots, celery, onions, potatoes, sweet potato, barley, buckwheat, garlic, salt, pepper and water to cover by 1 in.
Cover the stockpot, and put it into the oven at 350 F. for 2 hours. Check to make sure the water is sufficient.
Combine the maple syrup, Dijon mustard, and salt in a small bowl. Stir vigorously, and add to the stockpot, mixing well. Taste and adjust seasoning with salt and pepper if needed.