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Fresh Vegetable Stew

Yield 4 quarts


  • 1 pound fresh green beans
  • 1 cup shelled fresh black-eyed peas (about 1/2 pound)
  • 1/4 cup bacon drippings
  • 1 small cabbage, finely shredded
  • 6 medium tomatoes, peeled and chopped
  • 2 large potatoes, peeled and cubed
  • 4 medium carrots, scraped and sliced
  • 6 pods fresh okra, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1 hot red pepper pod, seeded and chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

How to Make It

  1. Break tips from beans and remove strings; cut beans into 2- inch pieces. Wash thoroughly in cold water; drain. Place beans, peas, and drippings in a large Dutch oven. Add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 1 hour.

  2. Add remaining ingredients; cover and cook over low heat 1 hour and 50 minutes or until vegetables are tender.

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