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Source: America's Favorite Food Associations

Southern American Black Bean Stew
If you like southern food you will love this dish.
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Serves: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
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1 pound boneless skinless chicken breast, or turkey breast, cut into 3/4-inch pieces
1 pound smoked ham, cut into 3/4-inch pieces
1 tablespoon Crisco® Vegetable Oil
2 cups chopped onions
1 1/2 cups sliced celery
2 teaspoon garlic, minced
2 cans (28 oz. each) reduced-sodium whole tomatoes, undrained, coarsely chopped
4 cans (15 oz. each) black beans, rinsed, drained
2 teaspoon sage leaves, dried
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
2 teaspoon grated orange rind
4 cups chopped kale
salt and pepper, to taste
6 cups cooked rice, hot

Cook chicken and ham in oil over medium heat in a large Dutch oven until chicken is cooked through, 5 to 8 minutes; remove from pan. Add onions, celery, and garlic to Dutch oven; sauté until tender, about 5 minutes.
Return meat to Dutch oven; add tomatoes, beans, sage, oregano, cumin, and orange rind; heat to boiling. Reduce heat and simmer, uncovered, until chicken is tender, about 10 minutes.

Stir in kale; simmer, covered, 10 minutes. Season to taste with salt and pepper. Serve over rice.

the stew can be made 2 to 3 days in advance; refrigerate, covered


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