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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Bean in the mood for some filling fare to serve your family? Nothing fits the bill quite like this recipe. Two kinds of meat make it doubly delicious.Kathy Both, Rocky Mountain House, Alberta Ingredients:
1-1/4 pounds boneless skinless chicken breasts or pork tenderloin, cut into 3/4-inch pieces |
4 cans (15 ounces each) great northern beans, rinsed and drained |
12 to 16 ounces johnsonville® smoked sausage, halved and cut into 1/2-inch slices |
1 tablespoon olive oil |
1-1/2 cups chopped onion |
1 cup chopped sweet red pepper |
4 to 6 garlic cloves, minced |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1 can (14-1/2 ounces) chicken broth |
1 teaspoon dried thyme |
pepper to taste |
2 to 2-1/2 cups soft bread crumbs |
Directions:
1. In a Dutch oven, cook the chicken and sausage in oil until for about 10 minutes or until chicken juices run clear. Remove with a slotted spoon and keep warm.
2. In the drippings, saute the onion, red pepper and garlic for 5 minutes. Stir in the beans, tomatoes, broth, thyme, pepper, chicken and sausage.
3. Bake, uncovered, at 350° for 45 minutes. Sprinkle with bread crumbs. Bake 45 minutes longer or until golden brown. Yield: 8 servings.
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