Sunday Brunswick Stew

Name: Sunday Brunswick Stew
Ingredients: 1 tablespoon olive oil; 2 onions, diced; 2 stalks celery, diced; 2 cloves garlic, finely chopped; 2 cups diced peeled butternut squash; 3 cups shredded or chopped cooked pork; 1 (28 ounce) can diced tomatoes; 1 (28 ounce) can baked beans; 1 (32 fluid ounce) container chicken stock; 1 (15 ounce) can cream-style corn; 1 cup frozen peas; 1/4 teaspoon cayenne pepper; 1/2 teaspoon ground cumin; 3/4 teaspoon paprika; 1 teaspoon salt; 1 (18 ounce) bottle hickory-flavored barbeque sauce

16 ingredients

3 steps

Ingredients

1 tablespoon olive oil
2 onions, diced
2 stalks celery, diced
2 cloves garlic, finely chopped
2 cups diced peeled butternut squash
3 cups shredded or chopped cooked pork
1 (28 ounce) can diced tomatoes
1 (28 ounce) can baked beans
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can cream-style corn
1 cup frozen peas
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3/4 teaspoon paprika
1 teaspoon salt
1 (18 ounce) bottle hickory-flavored barbeque sauce

Directions

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.
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.
3

Cover and cook on High for 4 hours.