This chicken and bean stew is full of healthy goodness and it’s easy peasy. Toss it in the slow cooker before you leave for work and let it cook dinner for you!
Slow Cooker Chicken and Bean Stew
- ½ cup dried pinto beans
- ½ cup dried navy beans
- 1½ cup vegetable broth
- ½ sweet onion, chopped
- 1 green pepper, chopped
- 1 lb ground chicken
- 1 tsp salt
- ½ tsp black pepper
- ½ cup ketchup
- ¼ cup honey
Place beans in a bowl and cover with water. Cover the bowl and allow to soak overnight.
Place beans in the slow cooker and add vegetable broth. Put chopped onions and green pepper on top of the beans. Add chicken, salt, black pepper, ketchup and honey.
Cook on low for 9 hours.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Did you know? Pinto and navy beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Want another slow cooker bean recipe? Try this pork and bean one…it’ll remind you of the canned version you loved to eat as a kid!
Spicy Spanish chorizo teams up with hearty lentils and the sweetness of orange to create a unique and tasty sausage lentil stew with oranges!
Sausage Lentil Stew with Oranges
- 2 tbsp olive oil
- 4 oz Spanish chorizo sausage, thinly sliced
- 1 medium onion, chopped
- 2 cloves minced garlic (2 tsp)
- 2¼ cups brown lentils, washed and drained
- 1 cup dry red wine such as Pinot Noir
- 2½ cups vegetable broth
- 5 small oranges
- 1 tsp salt
- ¾ tsp black pepper
- 2 tbsp dried dill
Heat oil in saute pan over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove from pan.
Saute onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
Turn heat to high. Add lentils and cook for 2 minutes, stirring constantly.
Pour in the wine and simmer until almost evaporated, about 3 minutes.
Stir in the broth and bring to boil. Reduce heat and simmer until lentils are soft, 40 - 45 minutes. Add more broth if necessary to maintain a stew-like consistancy.
Squeeze juice from two of the oranges and set aside. Remove peel and pith from the remaining oranges and slice fruit into ¼” rounds.
Add chorizo to lentils and stir in orange juice. Season with salt, pepper and dill. Remove from heat and gently stir in orange rounds.
Hack: Leftovers can be stored in the refrigeragtor for up to 5 days or frozen in serving-sized sealable freezer bags or containers for up to 3 months.
Did you know? Lentils are a member of the legume family. Legumes come in many options, are inexpensive and packed with nutrition!!
Suggestion: Garlic herb focaccia bread goes nicely with this recipe!