"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ginger Chicken and Beans Recipe

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This recipe for Ginger Chicken and Beans, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber (Marsalis) Young
Added: Friday, July 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
4 (6 ounce) small skinless chicken breast halves
flour
1 tablespoon olive oil
2 cups chopped onions
3/4 cup sliced red pepper
3/4 cup sliced green pepper
1/2 to 3/4 teaspoons ground ginger
1 garlic clove, minced
1 tablespoon flour
1 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 (14 1/2-ounce) can low-salt chicken broth

Directions:
Directions:
Cut the chicken breasts into halves and coat lightly with flour. Cook chicken in oil in a large skillet or dutch oven until brown on all sides, for 8 to 10 minutes; remove from skillet. Drain excess fat from skillet; add onions, pepper, ginger, and garlic, and saute' for 2 to 3 minutes. Stir in 1 tablespoon of flour, spices, and pepper; saute' until onions are tender, 2 to 3 minutes longer. Stir in beans and chicken broth into skillet; add chicken and heat to boiling. Reduce heat and simmer, covered until chicken is cooked and tender, about 20 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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