Sunday Brunswick Stew

Ingredients

• 28 ounce baked beans canned
• 18 ounce hickory-flavored barbeque sauce 
• 2 cups butternut squash diced peeled
• 15 ounce regular corn cream-style canned
• 28 ounce canned tomatoes diced canned
• 0.3 teaspoon cayenne pepper 
• 2 stalks celery diced
• 32 fluid ounce chicken stock see 
• 2 cloves garlic finely chopped
• 0.5 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 2  onions diced
• 0.8 teaspoon paprika 
• 1 cup peas frozen
• 1 teaspoon salt 
• 3 cups fatty pork shredded cooked chopped

Equipment

• frying pan
• slow cooker

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.
2. Transfer mixture to slow cooker.
3. 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.
4. Cover and cook on High for 4 hours.