Brunswick Stew

Ingredients

• 8 ounce baby lima beans undrained canned
• 15 ounce baby lima beans undrained canned
• 0.3 cup butter 
• 30 ounce regular corn cream-style canned
• 56 ounce tomatoes whole undrained chopped canned
• 16 ounce baby lima beans frozen
• 2 teaspoons hot sauce 
• 1 teaspoon pepper 
• 3 medium potatoes diced peeled
• 1 tablespoon salt 
• 0.3 cup sugar 
• 2 quarts water 
• 3.5 pound meat from a rotisserie chicken whole
• 1 large onion diced yellow

Equipment

• sieve
• potato masher
• dutch oven

Directions

1. Bring 2 quarts water and chicken to a boil in a Dutch oven; reduce heat, and simmer 40 minutes or until tender.
2. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.)
3. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven, reserving beans; add tomato to Dutch oven.
4. Bring to a boil over medium-high heat; cook, stirring often, 40 minutes or until liquid is reduced by one-third.
5. Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
6. Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
7. Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.