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 a garnish
Chopped peanuts, as a garnish
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.
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.
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.
Serve over rice; sprinkle with green onions and peanuts.
TIP: If using canned beans, omit Step 1 of the recipe.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another. Starting with dry-packaged beans and need soaking information? Click here. Nutrient information per serving: Calories 375; Fat 3 g; % Calories from Fat 7; Calcium 86 mg; Carbohydrate 56 g; Folate 136 mcg; Sodium 285 mg; Protein 30 g; Dietary Fiber 10 ;g Cholesterol 46 mg
