Chicken and Bean Casserole

By dette

This is lovely with a salad or steamed cabbage. If you would rather use dried beans than canned, remember that they will need to be soaked overnight first.

Ingredients

• 2 (15 oz) cans great Northern beans, rinsed and
• drained
• 1 c. water
• 2 oz. chorizo or turkey kielbasa, diced
• 1 large onion, chopped
• 1 carrot, sliced
• 4 garlic cloves, minced
• 2 (5-6 oz) chicken thighs, skinned and cut into pieces
• 1 (14 1/2 oz) can stewed tomaotes
• 1 celery stalk, chopped
• 1/2 tsp dried marjoram
• 1/2 tsp freshly ground pepper
• 1 sage leaf, minced
• 1 bay leaf
• 1/8 tsp ground cloves
• 1/4 c. copped flat-leaf parsley
• 1/2 tsp salt

Preparation

Step 1

Put the rinsed beans and water into a slow cooker.

Heat a nonstick skillet over medium-high heat. Brown the sausage, then add the onion, carrot, and garlic and saute until the garlic is golden. Transfer to the slow cooker, then add the chicken, tomatoes, celery, marjoram, pepper, sage, bay leaf and cloves. Cook on high until the chicken is cooked through, 4-6 hours. Discard the bay leaf. Stir in the parsley and salt just before serving.


218 cal; 5 g fat; 2 g sat fat; 24 mg chol; 53 mg sod; 30 g carb; 16 g fib; 14 g prot; 111 mg calc. POINTS: 4