Wednesday, November 20, 2013

Gypsy Stew

1 1/2 c. dried (or you can used canned) garbanzo beans or navy beans
1 box (10 oz.) frozen spinach
1 lb. skinless, boneless chicken breast
2 can low-sodium chicken broth
1 c. water
1 can stewed tomatoes
1 large sweet potato (peeled and cubed)
1 onion
1 red or yellow bell pepper
2 t. paprika
2 t. cumin
1/4 t. cinnamon
1 t. dried basil
1/2 t. salt
Fresh ground pepper
8 dashes cayenne (optional)

5-11 hours before serving--Sort and rinse beans, and place in 3 1/2 qt. slow-cooker.

Place spinach in a microwave-safe dish and defrost for 3 minutes.

Cut chicken breast into 1/2 " cubes.  Cut vegetables into wedges.  Add all ingredients to slow-cooker.  Cover and cook on LOW for 10-11 hrs. or on HIGH for 5-6 hrs. until beans are tender.

Note:  Add 1 to 2 t. sugar to smooth the flavors, if desired.

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