Wednesday, September 14, 2011
4 chicken thighs
1 cup (1 large) green pepper, chopped
1/2 cup shredded carrots
1/2 cup diced celery
2 tbsp smart balance oil
3 (14.5 oz) cans diced tomatoes, undrained
1 cup tomato puree
1/4 cup sugar
3 tbsp white vinegar
1 tbsp soy sauce
2 tbsp white flour
1 cup water
1 pound red potatoes, peeled and cubed
1 can Grandma Brown's baked beans
1 tbsp hot sauce
1 1/2 tsp salt
1/2 tsp turmeric
1/2 tsp pepper
1/4 tsp celery salt
1 can (14 1/2 oz) corn, drained
1 can (14 1/2 oz) lima beans, drained
Boil chicken thighs in sufficient water, until done. (About 45 minutes.) Cool. Removed skin and bones, and cut or tear into smaller pieces. Discard broth or save for another use.
In a large dutch oven, heat oil. Add green pepper, carrots, and celery. Saute until tender.
Add chicken, tomatoes, tomato puree, sugar, vinegar, and soy sauce. Simmer over medium heat, stirring regularly.
Mix flour and water. Pour into bubbling stew to thicken. Simmer, stirring regularly.
Peel and cube potatoes. Add potatoes, baked beans, hot sauce, and seasonings. Simmer for 45 minutes to an hour, or until potatoes are tender. STIRRING REGULARLY.
Add corn and lima beans. Simmer for at least ten minutes, stirring regularly.
And yes, I know I repeated "stirring regularly." This stew tends to burn and scorch. I use a metal spatula to scrape the bottom to keep a crust from forming.
If you wanted a vegetarian version, omit chicken and use vegetarian baked beans.
Nutrition Facts: Serving Size 368.5 g, Calories 301, Calories from Fat 66, Total Fat 7.3g, Saturated Fat 1.3g, Trans Fat 0.0g, Cholesterol 43mg, Sodium 629mg, Total Carbohydrates 40.2g, Dietary Fiber 6.8g, Sugars 13.9g, Protein 21.6g, Vitamin A 41%, Vitamin C 61%, Calcium 6%, Iron 19%