10-01-2004, 07:00 PM
Prep: 15 min, Cook: 5:30. [ul] [li]1 lb. canned navy beans, drained and rinsed [li]1 lb. canned red beans, drained and rinsed [li]1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes [li]3 carrots, diagonally sliced [li]2-1/2 tsp. garlic, minced [li]2-1/2 tsp. fresh ginger root, minced, or 1 tsp. ground ginger [li]1-3/4 cups low sodium chicken broth, fat-free [li]2 Tbs. cornstarch [li]1/2 tsp. red pepper, crushed [li]2-1/2 Tbs. low sodium soy sauce [li]4 cups cooked rice[/li][/ul]
Place beans, chicken, carrots, garlic, ginger, and 1-1/4 cups chicken broth in slow cooker; stir well. Cover and cook on low until ingredients are tender, about 5 hours.
Turn slow cooker to high. Stir in combined cornstarch and remaining chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce.
Serve over rice. Optional: sprinkle with green onions and peanuts.
Courtesy: American Dry Bean Board
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
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Place beans, chicken, carrots, garlic, ginger, and 1-1/4 cups chicken broth in slow cooker; stir well. Cover and cook on low until ingredients are tender, about 5 hours.
Turn slow cooker to high. Stir in combined cornstarch and remaining chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce.
Serve over rice. Optional: sprinkle with green onions and peanuts.
Courtesy: American Dry Bean Board
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
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