Brunswick Stew:
1 whole chicken, cut up
1 onion, quartered
2 stalks celery, diced
1 teaspoon salt
1/4 teaspoon pepper
2 cups white shoepeg corn
1 1/2 cups small butter beans
1 pound canned tomatoes
2 small potatoes, cubed
1/3 cup ketchup
2 to 3 tablespoons vinegar
1 tablespoon firmly packed dark brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/4 teaspoon marjoram
2 to 3 tablespoons unsalted butter
Place the chicken in a Dutch oven and add enough water to cover well. Add the onion, celery, salt and pepper. Boil until the chicken is ready to come off the bone. Remove the chicken pieces and let cool. Add the corn, butter beans, tomatoes, potatoes, ketchup, vinegar, and brown sugar to the broth; cook 2 hours or until tender. Remove the chicken from the bones and add it to the vegetables along with the Worcestershire, Tabasco and marjoram and butter.