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Source: America's Favorite Food Associations

Baked Bean Stew
A quick and easy stew!
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Serves: 8
Prep Time: 25 minutes
Cook Time: 20 minutes
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1 cup chopped onion
1 cup chopped green pepper
1 Tablespoon Crisco® Vegetable Oil
12 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 ½ cups cooked dry packaged garbanzo beans or blackeyes
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
3/4 teaspoon sage leaves, dried
1/2 teaspoon ground cumin
salt and pepper, to taste

Sauté 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.

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.

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