Brunswick Stew
A slow-cooked stew combining meat, lima beans, corn, and tomatoes in a savory broth. The ingredients simmer until tender, creating a thick, warming one-pot meal.
Ingredients
Method
Dice pork shoulder into 1-inch cubes. Peel and dice onion, celery, and carrot into ½-inch pieces.
If using dried lima beans, soak overnight in cold water, then drain. If using bacon, cook until crispy, then chop and set aside, reserving 1 tbsp of rendered fat.
In slow cooker, combine pork cubes, onion, celery, carrot, canned tomatoes with juice, tomato paste, and broth.
Add lima beans, bay leaves, thyme, salt, and black pepper. If using bacon, add now along with reserved fat.
Cover and cook on low for 6–8 hours (or high for 3–4 hours), until pork is very tender and stew is thick.
In the last 30 minutes of cooking, add corn and stir gently.
Remove bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot in bowls.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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