A hearty and flavorful stew combining butter beans, tomatoes, and aromatic vegetables, perfect for a comforting meal.
Cook the bacon in a Dutch oven over medium heat until crispy, then remove and set aside.
Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot for added flavor.
Add the chopped onion, green pepper, and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the chopped tomatoes and cook for a few minutes until they start to break down.
Use the back of the spoon to gently mash the tomatoes for a thicker consistency.
Pour in the chicken broth and add the butter beans and bay leaf. Bring to a boil.
Ensure the beans are fully submerged in the broth for even cooking.
Reduce the heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
Check occasionally to ensure the stew doesn't stick to the bottom of the pot.
Uncover and simmer for an additional 20 minutes, stirring often to thicken.
Adjust the heat slightly if the stew is not thickening as desired.
Stir in the chopped parsley, salt, pepper, and Worcestershire sauce. Cook for 5 more minutes.
Taste and adjust seasoning as needed before serving.
Serve the stew hot, garnished with additional parsley if desired.
Pair with crusty bread or a side salad for a complete meal.
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