• 1 lb. canned navy beans, drained and rinsed
• 1 lb. canned red beans, drained and rinsed
• 1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 1-3/4 cups fresh carrots, diagonally sliced
• 2-1/2 tsp. garlic, crushed
• 2-1/2 tsp. fresh ginger root, minced, or 1 tsp. ground ginger
• 1-3/4 cups low sodium chicken broth, fat-free
• 2 Tbs. cornstarch
• 1/2 tsp. red pepper, crushed
• 2-1/2 Tbs. low sodium soy sauce
• 4 cups cooked rice

Place beans, chicken, carrots, garlic, ginger, and 1-1/4 cups chicken broth in slow cooker; stir well. Cover and cook on low until ingredients are tender, about 5 hours.

Turn slow cooker to high. Stir in combined cornstarch and remaining chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce.

Serve over rice. Optional: sprinkle with green onions and peanuts.

Courtesy: American Dry Bean Board

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 473, fat 4.2g, 8% calories from fat, cholesterol 66mg, protein 37.9g, carbohydrates 70.0g, fiber 8.0g, sugar 7.1g, sodium 394mg, diet points 8.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 3.8, Lean meat: 0.0, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 3.7

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