Sunday Brunswick Stew

This slow cooker stew is a perfect use for leftover pork and the bountiful fall crop of butternut squash.

• Preparation Time: 15 mins
• Cooking Time: 4 hr 10 mins
• Total Time: 4 hr 25 mins
• Calories: 292 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 (28 ounce) can baked beans
• 2 onions, diced
• 2 stalks celery, diced
• 1 (28 ounce) can diced tomatoes
• 2 cloves garlic, finely chopped
• 1 (15 ounce) can cream-style corn
• 1 cup frozen peas
• 1 (32 fluid ounce) container chicken stock
• 2 cups diced peeled butternut squash
• 3 cups shredded or chopped cooked pork
• 1 (18 ounce) bottle hickory-flavored barbeque sauce
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon ground cumin
• 0.75 teaspoon paprika

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker.

Step 2

Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.

Step 3

Cover and cook on High for 4 hours.