11/24/2020
Leo, our Chupacabra hunter, sent us this amazing veggie and/or bacon stew! A healthy way to stay home and well fed!
Lima Bean Stew
1.5 lb bacon
4 cups frozen lima beans
15oz can butter beans, undrained
2 yukon potatoes, diced
3 yellow squash, chopped
2 stalks of celery, chopped
2 small sweet onions, diced
3 carrots, sliced
1/4 cup butter
1 tsp California Basil
1/2 tsp Cracked Rosemary OR 1 sprig fresh rosemary
1 tsp fine Pink Himalayan Sea Salt
1.5 tsp Marjoram
1/2 tsp Coarse Black Malabar Pepper
7 cups chicken broth (we recommend using our Reduced Sodium Chicken Broth Concentrate)
Cook the bacon over medium heat until evenly brown & crisp. Drain, pat off excess fat with a paper towel, and blitz into bacon bits in a food processor. Place bacon, lima beans, butter beans and liquid, potatoes, squash, celery, onions, carrots and butter into the crockpot and mix. Mix all dried herbs and spices in a small bowl. Pour spice blend into crockpot and stir until evenly mixed through. Pour in the chicken broth, and add the rosemary spring if using fresh. Cook on low for 7 hours.
To make this recipe vegetarian, simply omit the bacon and use vegetable broth. We recommend our Organic Plant-Based Vegan No-Bone Broth Concentrate.
