Brunswick Stew This dish isn't named after New Brunswick--it originated in Brunswick County, Virginia. It's especially satisfying to make on a cold winter day -- the aroma from the pot warms your home and your heart. 1 cup white beans (the dry kind -- traditionally lima beans, but any white bean will work) 2 lbs chicken parts (legs, thighs, breasts, whatever) 1 tsp salt 1 onion, chopped 3 small red potatoes, washed and diced 1 bell pepper, chopped 1 can of diced tomatoes (about 15 oz) 1 can of corn (about 15 oz) 1 tsp Worcestershire sauce 1 tsp rosemary (dried) or 1 sprig fresh (about 6 inches) 1/2 tsp pepper Soak the beans overnight in cold water. (See note.) Put the chicken in a large pot, add the salt and water to cover. Simmer, loosely covered, until the chicken meat is very tender and easily separates from the bone--about 3 hours. Remove the chicken and set aside to cool slightly. Leave the water in the pot and add the can of tomatoes with their liquid. Drain the beans and corn and add them to the pot, together will all the remaining ingredients. Bring the pot to a simmer. When the chicken is cool enough to be handled easily, pull off the skin and discard. Pull the meat off the bones, discarding the bones. Pull the meat apart into bite-size pieces or smaller. Return the chicken to the pot. Cover the pot loosely and simmer, stirring occasionally, until the veggies are tender, flavors are well blended, and the stew is slightly thickened--about 2 hours. Correct the seasoning with salt and pepper to taste. Serve in soup bowls. Notes: Using dry beans is more authentic and fun, but if you don't have overnight to soak them, just use a 15-oz can of beans. Some recipes include Tobasco sauce, so feel free to add some if you want a hotter taste. For Minnesotans, no Tobasco is necessary. Keeps well in the fridge or freezer. Made by Jim for the December 2004 potluck.

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