Description
Easy Southern Brunswick Stew is loaded with pulled pork, baked beans, collard greens, and lima beans. A hearty, delicious way to use BBQ leftovers!
Ingredients
Scale
- 2 tablespoons butter
- 1 large sweet onion, chopped
- 1 (6-ounce) can tomato paste
- 18 ounces BBQ sauce (I use Sweet Baby Ray’s; choose a sweeter sauce rather than a vinegar-based sauce)
- 32 ounces unsalted beef broth
- 16 ounces cooked pulled pork, chopped
- 1–2 cups prepared baked beans
- 1–2 cups cooked collard greens with smoked turkey
- 1 cup lima beans, cooked or frozen
- 1 cup frozen corn
- 3 tablespoons Carolina Brewery Dry Rub, or your favorite BBQ seasoning
Instructions
- Start with the onions. In a large Dutch oven, melt the butter over medium heat. Add the chopped sweet onion and sauté until softened and translucent.
- Toast the tomato paste. Add the entire can of tomato paste to the buttery onions. Stir it around, allowing the paste to darken in color and develop a richer flavor.
- Get saucy! Pour in the BBQ sauce and stir until the tomato paste, onions, and sauce are evenly combined.
- Build the stew. Slowly pour in the unsalted beef broth, stirring to combine everything into a rich, tomato-based broth.
- Add all the good stuff. Stir in the chopped pulled pork, baked beans, collard greens, lima beans, and frozen corn.
- Season it up. Add the Carolina Brewery Dry Rub and stir well.
- Let it simmer. Reduce the heat to low and simmer gently for at least one hour, stirring occasionally, until everything is heated through and the flavors have had time to get acquainted.
- Or let the oven do the work! After assembling the stew, cover the Dutch oven and transfer it to a 250°F oven for a few hours. Give it an occasional stir and add a splash of broth if it becomes too thick.
- Serve and enjoy! Ladle into bowls and enjoy a hearty helping of Southern comfort food.
