Ingredients
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3 slices bacon, chopped
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1 medium onion, chopped
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1 small green pepper, chopped
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3 garlic cloves, minced
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1 bay leaf
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3 medium tomatoes, chopped
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4 cups chicken broth
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4 cups fresh butter beans or 4 cups frozen butter beans, thawed
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2 tablespoons chopped fresh parsley
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1 teaspoon salt
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1 teaspoon pepper
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1 teaspoon Worcestershire sauce
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1/2 teaspoon hot sauce (I use Tabasco)
Instructions
- 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.