Brunswick Stew

Ingredients

• 1 14 oz. Can Hearts of Palm
• 1 Teaspoon Extra Virgin Olive Oil
• 1 Clove Garlic
• 1/2 Cup White or Yellow Onion, Chopped
• 1/2 Cup Celery, Chopped
• 2 Tablespoons Barbecue Sauce
• 2 Tablespoons Soy Sauce
• 1 14 oz. Can Diced Fire Roasted Tomatoes, Undrained
• 1 8 oz. Can Tomato Sauce
• 1 11 oz. Can Yellow Whole Kernel Corn, Undrained
• 1 1/2 Cups Water
• 1 Teaspoon Molasses
• 1/4 Teaspoon Liquid Smoke
• Salt and Pepper to taste

Directions

First prepare the palm hearts. To prepare the hearts of palm for cooking, slice half way into the hearts and slide your finger into the slice and pull out the tender middle of the hearts. This part of the hearts will shred very easily just by using your fingers. You can see already that this will create a very stringy, meaty texture. Now take the remaining outer part of the hearts and slice them into thinly sliced strips. These will become stringier during the cooking process.

Next, In a large saucepan saute onions, celery, garlic with the oil on medium heat until vegetables are tender. Add the prepared palm hearts to the pan along with the soy sauce and barbecue sauce and saute an additional 3 to 4 minutes, mashing the hearts downward to separate and soften the fibers. Add canned tomatoes, corn, water, molasses, liquid smoke, salt and pepper and cook on medium heat uncovered for about 30 minutes.