Curried Pinto Bean Bake
3 cups cooked Pinto Beans, drained and rinsed or 1-1/3 cups dry Pinto
2 boneless, skinless chicken breasts, cubed
1/2 cup onion, chopped
1 garlic clove, minced
1 cup carrots, diced
1 green bell pepper, diced
2 teaspoons curry powder
2 tablespoons flour
1 (14-1/2-ounce) can lowfat, no-salt-added chicken broth
In a nonstick skillet, brown chicken; set aside. Coat skillet with nonstick cooking spray and sauté onion, garlic, carrots, pepper and curry powder. Stir in flour. Gradually stir in broth until mixture thickens. Combine all ingredients in a casserole and cover. Bake at 350°F for 30 minutes.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 6
Serving size: 1 cup
Sodium: 203mg (73mg if using dry beans)
2 lean meat
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