|
1 cup chopped onion 1 cup chopped green pepper 1 garlic clove,minced 1 Tbsp. oil 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes 2 cans ( 16 ounces each) baked beans 2 cups cooked and drained garbanzos 1 can (14 1/2 ounces) diced tomatoes,undrained 3/4 tsp. rubbed sage 1/2 tsp. ground cumin salt and pepper to taste |
|
In a dutch oven or soup kettle, saute onion,green pepper and garlic in oil until tender. Add the chicken; cook and stir over medium heat until juices run clear, about 5 minutes. Stir in the remaininig ingredients. Reduce heat; simmer, uncovered,for 8-10 minutes. Serves 7 Recipe adapted from "The Best of Country Cooking"...2002 |