Baked Bean Stew

Hispanic Times Magazine, Dec, 1998

Makes 8 servings (1 cup each)

Preparation Time: 20 to 25 minutes

1 Cup chopped onion

1 Cup chopped green pepper

1 Tablespoon vegetable oil

1/2 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 or blackeyes, drained and rinsed; or 1 1/2 cups cooked dry packaged garbanzo beans or blackeyes

1 Can (14 1/2 ounces) diced tomatoes with roasted garlic; undrained

3/4 Teaspoon dried sage leaves

1/2 Teaspoon ground cumin

Salt and pepper, to taste

Saute 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.

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 1 to 2 days in advance; refrigerate, covered. Stew can also be frozen up to 2 months.