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Baked Bean Stew




Source of Recipe


Internet


List of Ingredients




1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1-1/2 tsp. vegetable oil
6 ounces boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 lb. canned baked beans, or canned pork and beans
1/2 lb. canned garbanzo beans, or black-eyed beans, drained and rinsed
7 ounces diced tomatoes, with roasted garlic, undrained
1/2 tsp. dried sage
1/4 tsp. ground cumin


Recipe



Sauté 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. 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.

You can substitute frozen chopped onion and green pepper in the recipe. You can also prepare stew 1-2 days in advance; refrigerate, covered. Stew can also be frozen up to 2 months.