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Nutrition Facts
Serving Size 1 (434g) Recipe makes 6 servings
Calories 220
Calories from Fat 60		(27%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 1432mg		59%
Potassium 851mg		24%
Total Carbohydrate 28.6g		9%
	Dietary Fiber 7.3g	29%
	Sugars 3.3g
Protein 12.3g		24%
detailed view... how is this calculated?

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Bacon, Butter Beans,and Tomatoes

Recipe #27434 | 1½ hours | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
May 6, 2002

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.

SERVES 6 (change servings and units)

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 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.

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Featured Reviews for This Recipe

From: DancerJen

On May 7, 2009

I got a bushel of fresh butter beans last summer that are frozen in my freezer. I am always looking for new ways to cook them, and this recipe is fantastic. My toddler devours them when I make this recipe. I don't change anything about the recipe and we love it! Thanks!

0 people found this review helpful

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From: newspapergal

On Jul 12, 2005

This is excellent, better than I expected even. I left out the green pepper (I was out) & used two large, lucious tomatoes from MIL's garden. Otherwise followed exactly, using frozen butter beans. This was so flavorful, so southern. I topped each bowlful with a little more chopped, crisp bacon. Excellent, easy, perfect for a weeknight meal. Thank you!

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From: Clifford Boren

On Jul 25, 2002

I added mushrooms when frying the onions. Later in the stewing stage, I added corn, slivered almonds, and a dash or two of creole seasoning. Good stuff!

2 people found this review helpful

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From: Sunflower

On Jun 24, 2002

YUMMMMMM!! Made this over the weekend with fresh from the garden butterbeans and tomatoes. Served it over cornbread. Wonderful southern dish. I think the bacon and garlic make this extra-special. Outstanding. Thanks NurseDi.

1 person found this review helpful

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