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1
Soak lima beans overnight in cool water then drain.
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2
Combine first 6 ingredients in small piece of cheesecloth and secure with a string.
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3
Add in to an 8-qt pot with the stock and bring to a simmer over medium-high heat.
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4
Add in hen, giblets, and 1 minced onion.
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5
Simmer, covered, till the chicken is tender, about 1 1/2 to 2 hrs.
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6
Refrigerateovernight if you like.
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7
Skim fat from surface of stock.
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8
Remove chicken; throw away skin and bones and cut meat into bite-size pcs.
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9
Set aside.
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10
Cook bacon till crisp in medium skillet over medium heat.
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11
Remove with slotted spoon to paper towel and drain well.
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12
Add in to stock.
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13
Pour off all but 2 tblsp fat and place skillet over high heat.
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14
Add in remaining onion and saute/fry quickly till browned.
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15
Add in to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt, and pepper, and stir to combine.
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16
Cover partially and simmer till beans are tender, about 40-60 min.
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17
(Stew can be prepared several days ahead to this point and refrigerated.)
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18
Stir in reserved chicken, okra, and corn.
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19
Bring stew to simmer, then drop dumpling batter in by tablespoonfuls.
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20
Cover pot securely and simmer till dumplings are puffed and a toothpick inserted in center comes out clean, about 15 min.
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21
Turn into soup tureen to serve or possibly spoon dumplings into heated bowls and ladle soup over.
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22
Corn Dumplings: Combine flour, cornmeal, baking pwdr, salt, and sugar in medium bowl and mix well.
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23
Cut in butter using a pastry blender or possibly two knives till mix resembles coarse meal.
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24
Stir in corn using fork, then add in lowfat milk and stir just till moistened; _do not overmix_.
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25
Add in to stew and cook as directed.
