Two Low-Fat Baked Bean Stews with Chicken and Turkey

This week, we have two interesting recipes that use canned baked beans (or pork and beans) and chicken or turkey as starting points to make tasty stews. Since both recipes leave a lot of room for individualization, I suspect you could also swap the turkey and chicken between them without harmful effect. If you've got leftover turkey from a holiday dinner, this is a great use for it.

If you gave either of these recipes to a group of people and had each make them up, the resulting dishes would almost certainly be very, very different. Why? Look at the Baked Bean Stew. It says to use canned baked beans or pork and beans. Each would give a different result. Canned baked beans, as you know, vary widely, also. You have dozens of brands and flavors of canned baked beans to choose from, each giving a different result. Then, it also lets you choose between garbanzo beans or blackeyed peas.

I believe I could make the Baked Bean Stew once a week for a year without ever getting the same result. And I think I could have a lot of fun in the process. So, here for your enjoyment, without further ado, I present Two Low-Fat Baked Beans Stews.

• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 1 Tablespoon vegetable oil
• 1 pound boneless skinless chicken breast or tenders, cut into1/2-inch pieces
• 2 15-ounce cans baked beans or pork and beans
• 1 15-ounce can garbanzo beans or blackeyed peas, drained and rinsed (or 1 1/2 cups cooked dry packaged garbanzo beans or blackeyed peas)
• 1 14 1/2-ounce can diced tomatoes with roasted garlic; undrained
• 3/4 teaspoon dried sage leaves
• 1/2 teaspoon ground cumin
• salt and pepper, to taste

Saute the onion and green pepper in oil in large saucepan until tender, about 3 to 4 minutes. Add the chicken and cook over medium heat until the chicken is browned, about 3 to 4 minutes.

Add the beans, tomatoes, and herbs to the pan; heat to boiling. Reduce heat and simmer, uncovered, about 8 to 10 minutes. Season to taste with salt and pepper.

Makes 8 servings of 1 cup each.

Editors Note: These beans can be prepared a day or two in advance and then refrigerated. The flavors continue to blend while it is stored. It can also be frozen for up to two months.

• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
The copyright of the article Two Low-Fat Baked Bean Stews with Chicken and Turkey in Bean Recipes is owned by Richard Mann. Permission to republish Two Low-Fat Baked Bean Stews with Chicken and Turkey in print or online must be granted by the author in writing.

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