A light, summery broth lets the flavors of fresh-picked corn and lady peas shine. Stir in whatever barbecue sauce you have on hand--some are bolder or sweeter than others, so start with the minimum amount and adjust according to taste.
Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add broth and peas; bring to a boil, stirring often. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until peas are tender. Stir in pork and next 3 ingredients; cover and simmer, stirring occasionally, 15 minutes or until potatoes are tender. Add tomatoes, and season with salt and pepper to taste.
Note: We tested with Kraft Original Barbecue Sauce.
Very nice, although my husband wanted a little more meat so I did that and liked it better the second time around. I guess the fact that fresh vegetables were called for gives it the name of "Summer" Stew but frozen ones could be substituted in the winter and it would be just as great.
One of my family's favorite stews, though I'm not sure what makes this a "summer" version. It's still quite heavy. I couldn't find lady peas or butter peas, so I used lima beans. Buying smoked pulled pork from a BBQ place makes this really easy. I highly recommend.