Additions:

Cooking Directions:

1. Sort through and thoroughly wash the beans. Soak beans four hours or overnight in water to cover by 2 inches.
2. Drain the beans and rinse well. In a large pot (6-8 qt. capacity) combine the beans, the 6 c. water and ham hock, along with the bay leaf and chile pepper located in the enclosed seasoning packet. Cover and bring to boil. Reduce heat to medium low and begin cooking stew.
3. Immediately after reducing heat to medium low, place the butter (or oil) in a large frying pan on medium heat. Sprinkle 4 tsp. of the spice mixture over the surface of the chicken pieces and gently rub it in. Place chicken, surface side down, in the heated butter or oil. Cover and cook for 12-15 minutes, turning once during this process.
4. Remove chicken pieces from the frying pan and place them into the stew pot. Add 2 cups of the onions, all of the celery, the garlic, and ½ of the remaining spice mixture in the frying pan. Sauté until they turn translucent. Add this to the stew along with the Worcestershire sauce, the tomatoes (chopped, including all the liquid), the remaining cup of onions and the remaining spices. Cover stew, and bring back to boil. Reduce heat to medium low and cook for 1 hour.
5. Remove chicken, ham hock and bay leaf onto a clean cutting board to cool slightly. Discard bay leaf. Immediately slice the potatoes into ½” cubes and add to the stew.
6. Remove skin and bones from meats. Finely dice the meats and return them to the stew along with the okra, corn, bread crumbs and wine. Cover and cook on medium low heat for 30 minutes. Remove from heat to cool. For best flavor refrigerate stew
   overnight and reheat the next day.

Ingredients:

Lima beans, herbs, spices, salt, dried chili, and bay leaf.