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Camellia Brand
overhead image of bowl of cooked Kentucky Burgoo stew, with bag of Large Lima beans and White Bean Flavor Infusion pouch laying next to it on a light table, white napkin with centered, narrow stripes underneath
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Kentucky Burgoo

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Kentucky Burgoo is a thick, delicious, slow-cooked stew that’s perfect for serving a crowd. It’s usually made with a few different types of meat, vegetables, and lima beans.

Ingredients:

  • 1 (1-lb.) package Camellia Brand Large Lima Beans, soaked overnight and drained
  • 3 tablespoons olive oil
  • 2-3 pounds boneless chicken thighs
  • 1 (2-pound) chuck roast, cut into large pieces
  • Garlic powder, onion powder, salt, black pepper, for searing meat
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons fresh herbs (thyme, rosemary, and parsley), finely chopped
  • 3 quarts broth (or water if desired), adding more if needed during cooking process
  • 1 (28-ounce) can crushed tomatoes
  • 1 box Camellia White Bean Flavor Infusion seasoning mix
  • 2 smoked turkey necks
  • 6-8 small red potatoes, cut into chunks
  • 1 bag frozen okra
  • 1 bag frozen corn
  • 4 to 8 tablespoons Worcestershire sauce, to taste
  • Tabasco or other hot sauce, for serving
  • French bread or cornbread, for serving

Directions:

  1. Soak large lima beans in water overnight. Drain and rinse.
  2. Heat olive oil over medium-high heat in a large dutch oven. Season chicken thighs and chuck roast with garlic powder, onion powder, salt, and pepper.
  3. Brown the chicken and roast in batches if needed to avoid overcrowding, ensuring a good sear on all sides. Once browned, remove meats from the pot, and set aside.
  4. Add onion, bell pepper, carrots, and celery to the pot. If needed, add more oil. Sprinkle  vegetables with a dash of salt, and cook until they are browned.
  5. Add minced garlic and freshly chopped herbs, cooking until fragrant (about 30 seconds).
  6. Return the browned meat to the pot. Add broth, crushed tomatoes, and White Bean Flavor Infusion seasoning mix. Stir to combine, bringing  mixture to a simmer.
  7. Cover pot, reduce heat, and simmer for 2 hours.
  8. Add turkey necks, potatoes, and soaked lima beans to the pot. Continue simmering for about 1 hour more, or until beans and potatoes are tender.
  9. Stir in Worcestershire sauce to taste.
  10.  Add frozen okra and frozen corn, and cook for at least 30 minutes more.
  11.  Taste and add more Worcestershire sauce if needed. Serve hot with French bread slices or cornbread, and hot sauce on the side for those who like extra heat.

 

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.

Ingredients used in this Recipe

celery carrots onion chicken thighs Large Limas White Bean Infusion seasoning mix chuck roast smoked turkey necks