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Mediterranean Bean Ragout




Source of Recipe


Internet


List of Ingredients




6 ounces boneless, skinless chicken breasts, cut into 3/4 inch pieces
1 Tbs. olive oil
1/4 small eggplant, unpeeled, cut into 3/4 inch pieces
1-1/2 small onions, chopped
1/4 cup green bell pepper, chopped
1/4 cup celery, sliced
1 clove garlic, minced
1-1/2 tsp. fresh ginger root, finely chopped
1-1/2 tsp. flour
1-1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/8 tsp. ground turmeric
1/2 bay leaf
3/4 cup plus 1 Tbs. canned Italian style stewed tomatoes, undrained
1/2 cup low sodium chicken broth
1/2 lb. canned navy beans, or Great Northern beans, rinsed, drained
1/2 lb. canned red beans, or light red kidney beans, rinsed, drained
1/4 cup raisins
1/4 cup blanched almonds, toasted


Recipe



Cook chicken in 1 tablespoon oil over medium heat in large sauce pan until browned about 5 minutes; remove from pan. Add remaining 1 tablespoon oil and vegetables, garlic, and ginger root to pan; sauté 5-8 minutes until tender. Stir in flour and herbs; cook 1 minute. Add tomatoes, chicken broth, and beans; heat to boiling. Reduce heat and simmer , covered, until chicken and eggplant are tender, 10-15 minutes. Season to taste with salt and pepper; discard bay leaf. Serve in bowls; garnish with raisins and almonds.

You can prepare this recipe 1-2 days in advance; refrigerate covered.