2 quarts whole tomatoes (I did use diced)
1 T. olive oil
2 medium onions
4 garlic cloves (I didn't use garlic)
16 oz. BBQ Sauce (I used Sweet Baby Ray's Vidalia BBQ Sauce)
8 cups shredded smoked pork or chicken or both (I only had chicken)
2 cups lima beans ( I used 2 cans)
2 cups corn kernels ( I used 2 cans)
3 cups peeled , diced potatoes
1/2 t. liquid smoke (you could technically leave this out, I couldn't taste the 1/2 t.)
1 t. apple cider vinegar ( see comment above)
3 t. yellow mustart (see comment above)
I used my large stew pot. This recipe makes a lot. You can always cut it in half. I did freeze the leftovers to reheat for a quick dinner this winter.
In stew pot, saute onions in olive oil. Add tomatoes and remaining ingredients. Cook forever (or 20-30 minutes) over medium heat. I cooked it for about 3-4 hours adding the potatoes and lima beans the last 30 minutes. For the true Southern experience, serve it with white bread (Sunbeam King).
Have a wonderful night and stay warm!!