10 Servings
8 stems of parsley
1 bay leaf
3 sprigs thyme
11 ounces dried pinto
beans
2 2/3 cups water
1/2 teaspoon salt
2 1/2 pounds boneless chicken breasts,
skinned
2 tablespoons acceptable margarine
1 cup finely chopped onions
4
cloves garlic, minced
1 cup dry white wine
8 ounces mushrooms, thinly sliced
1
1/2 cups kernel corn
1 cup diced red bell peppers
1/2 cup diced green chili
peppers
1 1/2 teaspoons ground cumin
1/2 teaspoon hot pepper sauce
1 1/2
teaspoons oregano
1/2 teaspoon salt
1/2 cup finely chopped parsley
Tie
parsley stems, bay leaf and thyme together with string. Set aside.
Rinse and sort
beans. Put beans in microwave-safe 1 1/2-quart casserole. Add tied herbs, salt and
water.
Cover and cook in microwave on high for 30 minutes. Cook on medium for
1 hour, stirring every 30 minutes, adding water if necessary. Rinse chicken and
pat dry. Cut into 1 1/2-inch cubes. Set aside.
In a large stockpot, melt margarine.
Sauté' onion until translucent; add garlic and sauté' 1 minute.
Stir in chicken,
wine and mushrooms. Cover and cook over medium heat for 5 minutes.
Stir in half
of beans. Mash remaining beans and add to pot. Add corn, bell pepper, chili peppers,
cumin,
hot pepper sauce, oregano and salt. Simmer 20 minutes to allow flavors
to blend.
Stir in parsley and serve immediately.
Amount Per Serving
Calories 295 Calories from Fat 90
Percent Total Calories
From:
Fat 30% Protein 42% Carb. 23%
Nutrient Amount per Serving Value
Total Fat 10 g 15%
Saturated Fat 2 g 12%
Cholesterol 76 mg 25%
Sodium 552 mg 23%
Total Carbohydrate 17 g 6%
Dietary Fiber 1 g 6%
Sugars 0 g
Protein 31 g
Vitamin A 42% Vitamin C 74% Calcium 0% Iron 26%
