Ingredients:
3 slices bacon, chopped
1 medium onions, chopped
1 small green peppers, chopped
3 garlic cloves, minced
1 bay leaves
3 medium tomatoes, chopped
4 cups chicken broth
4 cups fresh butter beans or 4 cups frozen butter beans, thawed
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce ( I use Tabasco)
Directions:
Cook bacon in a Dutch oven until crisp.
Stir in onion and next 3 ingredients; saute until vegetables are tender.
Stir in tomato, and cook 3 minutes.
Stir in broth and butterbeans; bring to a boil.
Cover and reduce heat, and simmer, stirring occasionally, 30 minutes.
Simmer, uncovered 20 minutes stirring often.
Stir in parsley and remaining ingredients.
Cook stirring often, 5 minutes; discard bay leaf.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.