Sunday Brunswick Stew

This is a sweet and spicy stew that you start in the morning and let the slow cooker do the rest. It is a great way to bring in the fall season because it is packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins and a great way to use leftover pork roast or pulled pork barbeque! White potatoes can be substituted for the butternut squash.

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

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• ¼ teaspoon cayenne pepper
• 1 (28 ounce) can baked beans
• 2 onions, diced
• 2 stalks celery, diced
• ½ teaspoon ground cumin
• ¾ teaspoon paprika
• 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

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.