What You Need
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 tablespoon vegetable oil
• 12 ounces boneless skinless chicken breast or tenders, cut into 1/2-inch pieces
• 2 cans (15 ounces each) baked beans or pork and beans
• 1 can (15 ounces) Garbanzo beans or Blackeyes or 1 1/2 cups cooked dry-packaged Garbanzo beans or Blackeyes, rinsed, drained
• 1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
• 3/4 teaspoon dried sage leaves
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
What To Do
1. Saute onion and green pepper in oil in large saucepan until tender, 3 to 4 minutes.
2. Add chicken and cook over medium heat until browned, 3 to 4 minutes.
3. 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.
Tips: Frozen chopped onion and green pepper can be used. Stew can be prepared 1 to 2 days in advance; refrigerate, covered. Stew can also be frozen up to 2 months.
Source: American Dry Bean Board
Return to Stew Recipes index
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