Chicken and Red Skin Potato Brunswick Stew
3 plum tomatoes, quartered
1 small white onion, roughly chopped
1 celery rib, roughly chopped
1 cup canned corn kernels
1/2 cup canned okra
3/4 cup lima beans, cooked
15 oz. can maple baked beans
2 cups cooked chicken, shredded
- Place the potatoes, tomatoes, onion and celery in the 40 oz. Blender and pulse until well-chopped.
- Spoon into a saucepot and heat on medium-high heat. Stir as the vegetables heat. Cook for 2-3 minutes and add the remaining ingredients.
- Reduce heat and simmer for about 20 minutes, or until the potatoes are tender.