Recipe saves time on New England baked bean stew

by Kathy Hamman Miller

This stove top version of a family favorite, is a tasty dish that would normally take a while to get done in the oven, but with this time saver recipe, it can be on your table in half an hour.

Ingredients:

1 small onion chopped

Olive oil

1 pound boneless skinless chicken breast cut into 1/2 inch chunks

1 pound fully cooked polish sausage cut into 1/2 inch chunks

1 – 16 ounce can of great northern beans rinsed and drained

1 – 16 ounce can of dark red kidney beans rinsed and drained

1 – 14 1/2 ounce can fire roasted diced tomatoes

1 heaping tablespoon brown sugar

Chives chopped (I keep the dried on the shelf) or you can use green onions

Instructions:

In a large skillet, drizzle, or spray, a little bit of oil. Cook the chicken and onion over medium high heat for 3 to 5 minutes, when the chicken is browned. Stir in the remaining ingredients except for the chives, simmering uncovered on medium low heat for 8 to 10 minutes, until the chicken is no longer pink in the center. Stir in the chives or green onion cooking for another 3 to 5 minutes. Enjoy!