| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dry navy beans |
|
|
Vegetable cooking spray |
| 1 |
|
Whole chicken breast; skinned, boned, and cut into bite size pieces |
| 1/2 |
pk |
(16 oz) turkey kielbasa; sliced |
| 2 |
lg |
Garlic cloves; minced |
| 1 |
lg |
Onion chopped |
| 1 |
lg |
Stalk of celery; sliced |
| 3 |
lg |
Carrots; sliced |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
c |
Dry white wine |
| 1 |
|
8oz can tomato sauce |
| 1 |
ts |
Dried thyme leaves |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
About 3 hours before serving:
1. Rinse beans and discard any stones or shriveled beans. In a 5 qt.
saucepot over high heat, heat beans and 6 cups water to boiling; boil 3
min. Remove pot from heat; cover and let beans stand 1 hour. Drain and
rinse beans; return beans to pot.
2. Spray 10 in. skillet with veg. cooking spray; add chicken, turkey
kielbasa, garlic, onion, and celery. Over medium heat, cook mixture until
lightly brown, stirring occasionally.
3. Stir chicken mixture into beans; add carrots, remaining ingredients, and
4 cups water. Heat to boiling. Reduce heat to low; cover and simmer mixture
about 1 hour or until beans are tender, stirring occasionally. Serve in
bowls. Makes about 10 cups or 6 servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by DarraghV@aol.com
on Sep 18, 1997
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