I used some of my frozen pork from Thanksgiving. I cooked it a bit longer adding water. Instead of adding beef, I added a can of black beans. After a bit I thought I'd add a 1/2 t. of Italian spices from McCormick grinder.
I'm developing this idea as I go so I add a couple of t. chili powder. Then it occurs to me to add a can of Red Gold diced tomatoes into the mixture that is still cooking slowly.
All of a sudden I have the bright idea to look for a recipe for Brunswick Stew. I don't have any beef, and I've already added chili powder and beans that aren't in the recipe.
I am fearless so I add worshireshire sauce (what I have in the bottle which is about 1T. Then I add a scant T. of brown sugar and of apple cider vinegar, only because I don't have white vinegar. So we're coming along to the end and I add a can of creamed corn and let it cook another 30 minutes.
All done except for a cup of soup to taste. Man, this is the best Brunswick Stew I've ever eaten. Beats them all. The beans are a good substitute for beef and more pork. Guess I'll call it New Brunswick Stew.
The only thing that might even come close to tasting as good as my variation of Brunswick Stew is the potato soup I made on Saturday or the chicken soup I made the previous week
Guess I should open a soup kitchen.
