Asian Spiced Chicken And Beans

6 servings (about 1 1/2 cups each).

Ingedients

• 1/2 cup dry-packaged Navy beans or 1 can (15 ounces) Navy beans, rinsed, drained

• 1/2 cup dry-packaged Red beans or 1 can (15 ounces) Red beans, rinsed, drained

• 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes

• 3 large carrots, diagonally sliced

• 2 to 3 teaspoons minced garlic

• 2 to 3 teaspoons minced gingerroot or 1 to 2 teaspoons ground ginger

• 1 can (14 1/2 ounces) reduced-sodium fat-free chicken broth, divided

• 2 tablespoons cornstarch

• 1/2 teaspoon crushed red pepper

• 2 to 3 tablespoons reduced-sodium soy sauce

• 4 cups cooked rice

• Sliced green onions and tops, as garnish

• Chopped peanuts, as garnish

Preparation

1. Cover combined beans with 2 inches water in large saucepan and heat to boiling; let boil, uncovered, 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse.

2. Place beans, chicken, carrots, garlic, ginger, and 1 1/4 cups chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender, 5 1/2 to 6 hours.

3. Turn slow cooker to high. Stir in combined cornstarch and remaining 1/2 cup chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce.

4. Serve over rice; sprinkle with green onions and peanuts.

TIP: If using canned beans, omit Step 1 of recipe.

Nutrient Information Per serving:

Recipe provided courtesy of The Bean Education & Awareness Network.

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