Bacon, Butter Beans,and Tomatoes

Southern Living. This is so wonderful with fresh butterbeans and fresh off the vine tomatoes. I serve this with other fresh garden veggies and cornbread. Great summer supper.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 3  slices bacon, chopped
• 1  medium onion, chopped
• 1  small green pepper, chopped
• 3  garlic cloves, minced
• 1  bay leaf
• 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

1. Cook bacon in a Dutch oven until crisp.
2. Stir in onion and next 3 ingredients; saute until vegetables are tender.
3. Stir in tomato, and cook 3 minutes.
4. Stir in broth and butterbeans; bring to a boil.
5. Cover and reduce heat, and simmer, stirring occasionally, 30 minutes.
6. Simmer, uncovered 20 minutes stirring often.
7. Stir in parsley and remaining ingredients.
8. Cook stirring often, 5 minutes; discard bay leaf.