Butterbeans and Bacon

Prep: 20 min.; Cook: 1hr., 30 min. Cooked beans freeze beautifully, so you can make a double batch to enjoy later.

Yield: Makes 6 servings

Ingredients

• 3  thick-cut bacon slices, chopped
• 1  cup  diced onion (1 medium onion)
• 3  garlic cloves, minced
• 1  bay leaf
• 3/4  cup  chopped green bell pepper
• 2  plum tomatoes, seeded and chopped (optional)
• 1  (32-oz.) container chicken broth
• 4  cups  fresh or thawed frozen butterbeans
• 1/2  teaspoon  salt
• 1  teaspoon  pepper
• 1  teaspoon  Worcestershire sauce
• 1/2  teaspoon  hot sauce

Preparation

1. Cook bacon in a skillet over medium heat, stirring often, 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet. Add onion, garlic, and bay leaf; cook, stirring often, 3 minutes or until onion is tender.

2. Add bell pepper; cook, stirring often, 3 minutes. Add tomatoes, if desired, and cook, stirring often, 3 minutes.

3. Add chicken broth and butterbeans; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes.

4. Uncover and simmer 30 minutes, stirring often. Stir in salt and next 3 ingredients. Cook, stirring often, 5 minutes. Remove and discard bay leaf. Sprinkle with cooked bacon.