Saturday, February 28, 2009

Baked Bean Stew


This is one of my husband's favorite meals, well anything with beans in it is his favorite! I love stew of any kind so we have a meeting of the minds and taste buds here.

1 c. chopped onion
1 c. chopped green pepper
1 T. vegetable oil
12 oz. boneless skinless chicken breasts or tenders, cut into 1/2 inch pieces
2 cans (15 oz. each) low-sodium baked beans or pork and beans
1 can ( 15 oz.) low-sodium garbanzo beans or blackeyes (you can also use 1/12 c. cooked dry-packaged beans, rinsed and drained)
1 can (14 1/2 oz.) low-sodium diced tomatoes with roasted garlic, undrained
3/4 t. dried sage leaves
1/2 t. ground cumin
salt and pepper to taste

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

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

Makes 8 1/12/c. servings

Total fat..........5 g
Sat. fat...........1 g
Carb...............36 g
Chol...............32 mg
Sodium.............479 mg
Fiber ..............10 g




If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

1 comment:

Mildred said...

I actually have the ingredients on hand for this recipe. It has been raining cats and dogs here for two days so this would be a good lunch today. Thank you.