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Baked Bean Stew Add to cookbook > Add to shopping list > Print this recipe > |
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Cooking time: 20 min. Ingredients
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. Courtesy American Dry Bean Board. Per Serving: calories 257, fat 5.0g, calories from fat: 17%, protein 21.2g, cholesterol 36mg, dietary fiber 9.5g Dietary Exchange: milk : 0.0, vegtable : 1.0, fruit : 0.0, bread : 1.8, lean meat : 0.0, fat : 0.7, sugar : 0.0, very lean meat protein : 1.7 View Detailed Nutritional Information > | |
