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Baked Bean Stew

Ingredients:

• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 Tbsp vegetable oil
• 12 oz. boneless skinless chicken breast or tenders, cut into 1/2-inch pieces
• 2 cans - 15 oz. each baked beans or pork and beans
• 1 can - 15 oz. garbanzo beans or blackeyes*
• 1 can - 14 1/2 oz. diced tomatoes with roasted garlic, undrained
• 3/4 tsp dried sage leaves
• 1/2 tsp ground cumin
• Salt and pepper, to taste

Preparation:

Sauté onion and green pepper in oil in large saucepan until tender, 3 to 4 minutes. Add chicken and cook over medium heat until browned, 3 to 4 minutes.

Add beans, tomatoes, and herbs to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 8 to 10 minutes. Season to taste with salt and pepper.

Servings: 8 - 1 cup each Print This Page