Description:

North Carolina family recipe

Source:

John Driscoll

Serves/Makes:8-10

Ingredients

• 2 fryer chickens (or 2 pkgs chicken breasts)
• 2 cups (475 ml) butterbeans
• 2 large onions sliced
• 2 lbs (.9 kg) canned tomatoes
• 1 cab (6 0z) tomato paste
• 4 medium potatoes, cubed
• 2 med cans whole kernal corn
• 2 stalks celery finely sliced
• 4 carrots sliced
• fresh okara and peas may also be included if available
• Salt and pepper to taste

Preparation

• Simmer chicken in 2 qts water until tender.
• Retain broth and shread chicken.
• Add remaining ingredients to broth with chicken and simmer until vegetables are cooked.
• Season to taste.

Comments

This is a classic family recipe, usually prepared at the height of butterbean season in the South. Often made in large quantities and shared. Can be frozen; reheats beautifully.