Baked Bean Stew
| | Click on image to view video of baked bean stew recipe presented by Quincy Cheek on News Channel 5 - "Jambalaya" program. |
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 rinsed, drained
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
3/4 teaspoon ground sage
1/2 teaspoon ground cumin
Salt and pepper, to taste
Preparation
1. 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.
2. 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 one to two days in advance; refrigerate, covered. Stew can also be frozen up to 2 months.
Recipe provided by : Quincy L. Cheek, Family & Consumer Sciences Nutrition Agent
Adapted from: U. S. Dry Bean Council
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