Prep 20 mins
Cook 1 hr 30 mins
When my children were growing up I always saved the leftover barbecue meat, green lima beans, and corn. I would make a stew the next day. Gotta save those penny's. When they were teen's they wanted the stew with the barbecue, (so did other family members). I made this for one of our forth of July parties and everyone loved it. It freezes well too! Using your own favorite barbecue sauce flavors it more to your taste. I'm not sure about how many servings. I guess it depends if you use it as a side dish or a meal.
- 1 large onion, chopped
- 2 cups frozen lima beans
- 2 (15 ounce) cans whole tomatoes, tomatoes cut in half
- 1 (11 ounce) cangreen giant canned corn niblets or 1 (15 ounce) can sweet whole kernel corn, drained
- 3 cups water
- 1 (6 ounce) can tomato paste
- 4 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 cups of your favorite barbecue sauce (I use Pop's "Hot" for the adults, and Kraft's Brown sugar for the children)
- 1 (10 ounce) cansweet sue barbecued chicken (smoke flavor)
- 1 (10 ounce) cancastleberry barbecued pork (hickory smoke flavor)
- 1 (10 ounce) cancastleberry barbecued beef
- 1 (24 ounce) cancastleberry brunswick beef stew
- additional water, if needed
- In large stew pot add first ten ingredients.
- Bring to a rapid boil on high heat, then decrease heat to medium.
- Stir occasionally.
- Boil for one hour or until onions are clear and tomatoes have broken up.
- Add a little more water if needed.
- I prefer thick and saucy.
- Add canned meats and brunswick stew.
- Decrease heat to low cook for an additional 30 minutes.
- Add additional water if you desire a soupier stew.
- Or for a thicker stew either add 1/2 teaspoon cornstarch to a cooled cup of the cooked liquid or let simmer to desired thickness.