Lima Beans: A Hearty Brunswick Stew Addition

Brunswick stew is a traditional Southern dish in the U.S. with a rich history. It is said to have originated in either Brunswick County, Virginia, or Brunswick, Georgia, and was traditionally made with squirrel, rabbit, or even possum. Today, it is typically made with a combination of chicken and pork, along with vegetables such as corn, potatoes, and lima beans.

While the specific origins of Brunswick stew remain unconfirmed, it has become a staple in Southern cuisine and is often served as a side dish at barbecues and other gatherings. The stew is known for its smoky flavour, which comes from the meat and the addition of barbecue sauce.

So, can you use large lima beans in Brunswick stew? The answer is yes! In fact, lima beans, also known as butter beans, are commonly used in Brunswick stew. They add a hearty texture and a subtle sweetness to the dish. While you can use either fresh or frozen lima beans, it is important to note that frozen lima beans tend to have a firmer texture and may require a slightly longer cooking time.

What are the origins of Brunswick stew?

The origins of Brunswick stew are highly contested. The states of Virginia and Georgia both claim its birth, with Brunswick County in Virginia and the city of Brunswick in Georgia arguing that it was developed there.

Folklore traces the roots of the stew to 1828 when stew masters would throw wild game, such as squirrel, groundhog, or rabbit, into a pot with lima beans and corn and other ingredients to create a thick, savoury stew. However, a Georgia homemaker had a recipe published before the Civil War for what she called "camp stew", which has similar ingredients.

A plaque on an old iron pot in Brunswick, Georgia, claims the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island. There is also a second pot in Brunswick, Georgia that claims to commemorate the origin of the stew, dated back to the early colonial days.

In 1988, the Virginia General Assembly passed a resolution honouring Brunswick County as the official birthplace of Brunswick stew, citing an entrenched local tradition that Jimmy Matthews, an African American hunting-camp cook, concocted a squirrel stew for his master, Creed Haskins, in 1828.

It is also speculated that the recipe may have originated earlier in the city of Braunschweig (English: Brunswick) in the Duchy of Brunswick-Lüneburg in today's northern Germany, which was traditionally known as "Brunswick" in British English and was the ancestral birthplace of King George II.

What ingredients are needed for Brunswick stew?

Brunswick stew is a tomato-based Southern dish that is typically made with meat, vegetables, and a few simple spices. The ingredients you will need for this flavourful stew are:

• Oil: Olive oil or butter is used to cook the onion, celery, and garlic.
• Fresh vegetables: Onions, celery, and green bell peppers lend fresh flavour.
• Canned vegetables: Canned whole peeled tomatoes and cream-style corn add texture and flavour.
• Meat: Ground pork, ground beef, pulled pork, cooked chicken, or a combination of these meats are used.
• Sauces and seasonings: Ketchup, hickory-flavoured barbecue sauce, hot sauce, Worcestershire sauce, brown sugar, apple cider vinegar, salt, and pepper lend tons of flavour.
• Legumes: Lima beans or butter beans are added.
• Other vegetables: Potatoes, okra, and baby lima beans are also used in some recipes.

The beauty of Brunswick stew is that you can customise it to your taste and use whatever ingredients you have on hand. It's a versatile and hearty dish that can be made in a large pot or Dutch oven.

How do you make Brunswick stew?

Brunswick stew is a traditional Southern dish, with a rich history. The original recipe is said to have been made with little more than onions and squirrel, but it has evolved to become a vegetable-packed stew with a variety of meats, usually chicken or pork, or a combination of the two.

Ingredients:

• 1 broiler chicken, or about 3 1/2 pounds of chicken parts
• 1 1/2 teaspoons salt
• 1 1/2 cups diced red-skinned potatoes
• 1 (15-ounce) can tomato sauce
• 1 1/2 cups lima beans, frozen or fresh
• 3/4 cup chopped onion
• 1 1/2 to 2 cups corn kernels
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon dried oregano
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1/2 to 3/4 cup barbecue sauce
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme

Method:

• Place the chicken and salt in a large Dutch oven and add water to cover the chicken. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2 hours, or until the chicken is done and falling from the bone.
• Drain the broth and set it aside. Remove and discard the skin from the chicken. Remove the meat from the bones, chop it, and refrigerate until needed.
• Skim the fat from the reserved broth and return it to the Dutch oven. Bring it to a boil, then reduce the heat to medium-low and cook, uncovered, until the broth has reduced to about 2 cups.
• Add the diced potatoes and simmer for 10 minutes. Then, add the tomato sauce, lima beans, and onion, and simmer for an additional 20 minutes.
• In a separate pan, melt the butter and add the garlic, sautéing for about 3 minutes. Add the barbecue sauce, Worcestershire sauce, cayenne pepper, black pepper, and dried thyme to the pan and stir to combine.
• Stir the reserved chicken and corn and the butter-barbecue sauce mixture into the Dutch oven. Simmer for an additional 10 to 15 minutes, or until the vegetables are tender.
• Serve hot, with cornbread or biscuits on the side.

How do you store and reheat Brunswick stew?

Brunswick stew is a hearty, flavorful dish that can be stored and reheated in several ways. Here are some tips for storing and reheating your delicious Brunswick stew:

Storing Brunswick Stew:

• Allow the stew to cool completely before storing.
• Store in airtight containers or freezer bags.
• Refrigerate for up to 4 days or freeze for up to 3 months.
• If freezing, leave some space at the top of the container for expansion.

Reheating Brunswick Stew:

• Reheat on the stovetop: Place the stew in a pot over low to medium heat and simmer until warmed through, adding a little broth or water if needed.
• Microwave: Transfer the stew to a microwave-safe dish, cover, and heat in short intervals, stirring occasionally, until heated through.
• Slow cooker: Place the stew in a slow cooker and heat on low for 2-3 hours, stirring occasionally and adding liquid if necessary.
• Instant Pot: Reheat using the pressure cooker setting for 5 minutes on high pressure, followed by a 10-minute natural release.

Tips for Reheating:

• Portion out only what you need to avoid reheating multiple times, as this can affect the flavor and texture.
• When freezing, leave out thickening agents and potatoes to prevent separation and sogginess.
• If a layer of grease or fat forms during reheating, simply skim it off the top.
• For best results, stir the stew occasionally during reheating to ensure even heating.

What should you serve with Brunswick stew?

Brunswick stew is a hearty, comforting dish known for its rich flavours and thick consistency. It is usually served with some kind of bread on the side, such as cornbread, potato bread rolls, buttermilk biscuits, crusty no-knead bread, or sourdough.

If you're looking for something more substantial, mashed potatoes are a classic side dish that pairs well with the stew. For a lighter option, consider a garden salad, cucumber salad, or green beans.

• Mashed potatoes with garlic or shredded cheese
• Cornbread with jalapeños or corn kernels
• Sauteed or almond-tossed green beans
• Basmati rice or brown rice
• Potato wedges
• Coleslaw
• Garlic bread with Parmesan cheese
• Zucchini fritters
• Gluten-free bread
• Boneless pork ribs
• Quinoa
• Farro
• Potato bread rolls
• Buttermilk biscuits
• Hush puppies
• Tossed salad
• Crackers
• Honey whole wheat bread

Frequently asked questions