"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butterbeans, Bacon, and Tomatoes Recipe

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This recipe for Butterbeans, Bacon, and Tomatoes, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Cosby
Added: Thursday, May 21, 2009


3 bacon slices, chopped
1 medium onion, finely chopped
1 small green bell pepper, chopped
3 garlic cloves, minced
1 bay leaf
3 medium tomatoes, chopped
4 cups chicken broth
4 cups fresh or frozen butterbeans, thawed
2 tbsp minced fresh parsley
1 tsp salt
1 tsp pepper
1 tsp Worceshershire sauce
1/2 tsp hot sauce

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; reduce heat. Simmer, stirring occasionally, 30 minutes.
Simmer, uncovered, 20 minutes; stir often. Add parsley and remaining ingredients. Cook, stirring often, 5 minutes. Remove bay leaf; discard.




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