6 cool water
1 meaty country ham bone
1 3-4 lb. chicken, cut up, patted dry with all fat removed from breasts and thighs
2 cups onions, chopped
2 cups celery, chopped (include some leaves)
2 cups corn, fresh off the cob or frozen (10-oz.)
2 cups garden fresh green beans, chopped
1 — 28 oz. can of whole peeled tomatoes
2 Tbl. Worcestershire sauce
1 can Budweiser® beer
BBQ sauce (included)
Sort through and thoroughly wash the beans. Soak beans four hours or overnight in water to cover by 2 inches.
Drain the beans and rinse well. Place beans, water and ham bone in a heavy 4-6 qt. soup pot. Cover and bring beans to a boil. Reduce heat to medium low and cook for one hour.
Add chicken, veggies, tomatoes (chopped, including the liquid), Worcestershire sauce, beer, spices, and BBQ sauce. Cover and bring stew back to a boil. Reduce heat to medium low and cook for 1 1/2 hours
Remove chicken and ham bone onto a cutting board to cool. Locate and discard all fat and bones. Dice meat fine and return to stew. Simmer for fifteen additional minutes and remove from heat. May be served immediately. For best flavor, refrigerate overnight and reheat the next day.
Remove from heat. For best results, refrigerate overnight to allow all those great flavors time to blend.
For that true Smoky Mountain meal, serve this wonderful stew with baked cushaw, pickled beans, mountain country cornbread, Walden Valley apple cobbler for dessert, and plenty of sassafras tea to wash it all down. A real experience!
Dried beans, spires, salt, sugar, dried bell peppers, black pepper, onion, garlic, jalapeno pepper, bay leaf.