|
Purely American Georgia Wildlands Peachbasket Stew
|
|
A hearty backwoods stew designed to celebrate America’s peach state, and preserve its northern wildlands. Peaches were first introduced into America through Florida and Mexico by the Spanish explorers in the 1500’s. Georgia became known as the Peach State in the mid-1800’s due to the development of several new propagation techniques which helped growers develop superior new varieties such as the “Elberta”. Georgia has a variety of wildlands including Chattooga Wild and Scenic River, a whitewater paradise, 750,000 acre Chattahoochee National Forest, home of 4,789 ft. Brasstown Bald, Georgia’s highest peak, and Oconee National Forest. To help preserve this economic natural resource for isiture generations, a portion of the proceeds from the sale of this product will be given to The Wilderness Society to help save America’s remaining wildlands.
$6.50
|
Additions:
6 c. cold tap water
1 large chicken breast quarter, including the wing (10-12 oz.)
3 oz. (4-6 strips) hickory smoked bacon (pork or turkey) or 2 Tbl. canola oil
1 tsp, chopped garlic
2 c. carrots, 1/4 inch coarsely chopped
2 c. sweet Georgia Vidalia onions, coarsely chopped
1 1/2 c. collard greens, center rib removed, cut into 1/2 pieces
spice packet (included)
1 - 16 oz. can Georgia peaches, juice packed
1/4 c. thick ketchup
contents of hot sauce bottle (included)
1 1/2tsp. salt
small lentil/grain packet (included)
Cooking Directions:
-
Sort through and thoroughly wash beans. Soak beans for 4 hours or overnight in water to cover by 2 inches above beans. Drain beans and rinse well. Place the beans along with the 6 c. water and chicken in a large 6-8 qt. heavy duty pot. Cover and quickly bring to a boil. Immediately lower heat to medium low and begin cooking.
-
If using bacon, fry according to directions in a large frying pan. Dry on paper towels, dice fine, and set aside. Pour off all but 1 ml. bacon fat. If using oil instead of bacon, place it in a large flying pan on medium heat. Add garlic, carrots, onions, and collard greens. Sauté for 5-7 minutes. Add veggies to the beans along with the spice, and the bacon (if you are using it). Bring stew back to a boil. Reduce heat to medium low and cook covered for 1 hour.
-
Dice peaches and add to stew (including the juices) along with the ketchup, hot sauce, salt, and contents of small lentil/grain packet. Bring stew back to a boil. Turn down to medium low and cook 1 additional hour.
-
Remove pot from heat. Remove chicken onto a clean cutting board. Carefully locate and discard all bones and fat. Dice meat fine and return to the stew. For best results, refrigerate to allow all those great flavors time to blend.
Vegetarian Version: Replace chicken with 1 c. sweet corn, 1 c. - 1/2“ cubed potatoes, and 1/2 lb. - 1/2" cubed firm tofu.
Delicious served with homemade southern style corn bread, a fresh picked garden salad and strawberry jam cake for dessert. Serves 8-10. Enjoy!
Ingredients:
Beans, brown rice, split peas, barley, premium spices, garlic powder, onion powder, Jalapeno pepper, black pepper, white pepper.
Product Rating:  (5.00) # of Ratings: 1  Click Here to rate this product
| 1 - Terrible |
| 2 - Bad |
| 3 - OK |
| 4 - Good |
| 5 - Great |
|
|
Sort: New to Old RE-SORT COMMENTS:
|
|
|
|