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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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Tired of more traditional beef stews? Give this recipe a try. Featuring chicken and beans, it's tasty, unique and chock-full of goodness, too.Bean Education and Awareness Network, Scottsbluff, Nebraska Ingredients:
1 cup chopped onion |
1 cup chopped green pepper |
1 garlic clove, minced |
1 tablespoon canola oil |
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
2 cans (16 ounces each) baked beans |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
3/4 teaspoon rubbed sage |
1/2 teaspoon ground cumin |
salt and pepper to taste |
Directions:
1. In a Dutch oven or soup kettle, saute onion, green pepper and garlic in oil until tender. Add the chicken; cook and stir over medium heat until juices run clear, about 5 minutes. Stir in the remaining ingredients. Reduce heat; simmer, uncovered, for 8-10 minutes. Yield: 7 servings.
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