I have had a love affair with Lodge Cast Iron since childhood. My father loved to cook with his and started me on my own collection. I have a skillet, an oversized skillet, a sauce pot, a cornbread tray and a fajita skillet. To my delight, my father-in-law added to my collection over Christmas with the oversized Dutch Oven - squeal!
We broke it in last night with some yummy Brunswick Stew. Here are the results and my recipe.
Southern Sideboard Brunswick Stew
3 cups low sodium chicken broth
1 rotesserie chicken - boned and shredded
1 15 ounce can baby lima beans, undrained
1 8 ounce can baby lima beans, undrained
2 28 ounce cans whole tomatoes undrained and chopped
1 16 ounce frozen package of baby lima beans
3 medium potatoes, peeled and diced
1 large yellow onion, diced
2 15 ounce cans of cream style cord
1/4 cup of sugar
1/4 unsalted butter
1 tablespoon salt
1 teaspoon pepper
*optional - hot sauce to taste
Pour canned lima beans and liquid through a strainer into a Dutch Oven and reserve the beans. Add tomatoes (don't forget to chop them up) and add 3 cups of broth. Bring to a boil over medium-high heat; cook, stirring often for 40 minutes.
Add the chicken, mashed reserved beans, frozen beans, potato and onion to the pot. Lower heat to low, cook for 3 1/2 hours, stirring often.
Stir in corn, sugar, butter, salt and pepper and cook over low heat for an hour, stirring often.
Makes 3 1/2 quarts. Make a batch for your family and take some to a neighbor!
This time of year, when the weather is cold, I love to make a big batch of soup on Sunday to nibble off of throughout the week. And since the hubby is back on the road today for the week - this will be perfect!