• 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

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 267, fat 5.1g, 16% calories from fat, cholesterol 36mg, protein 21.6g, carbohydrates 37.3g, fiber 10.0g, sugar 9.9g, sodium 518mg, diet points 4.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 1.8, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 1.7

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