Baked Bean Stew - cooking recipe

Ingredients

1 cup chopped onion
1 cup chopped green pepper
1 Tbsp. vegetable oil
12 oz. boneless skinless chicken breast or tenders, cut into 1/2 in pieces
2 15 oz. cans low sodium baked beans or pork and beans
1 15 oz. can low sodium garbanzo beans or blackeyes
1 14 1/2 oz. can low sodium diced tomatoes with roasted garlic, undrained
3/4 tsp dried sage leaves
1/2 tsp ground cumin
salt and pepper to taste

Preparation

Cook onion and green pepper in oil in large saucepan until tender, 3 to 4 minutes.
Add chicken and cook over medium heat until browned, 3 to 4 minutes.
Add beans, tomatoes and herbs to saucepan; heat to boiling.
Reduce heat and simmer, uncovered 8 to 10 minutes.
Season to taste with salt and pepper.
(This recipe can be used by diabetics.)