This hearty and flavorful curried pinto
bean and chicken casserole will satisfy the hungriest of appetites.
Curried Pinto Bean
& Chicken Bake
3 cups cooked pinto beans, drained and
rinsed*
2 boneless, skinless chicken breasts, cubed
1/2 cup onion, chopped
1 garlic clove, minced
1 cup carrots, diced
1 green bell pepper, diced
2 teaspoons curry powder
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can chicken broth
- In a nonstick skillet, brown chicken;
set aside.
- Coat skillet with nonstick cooking spray
and sauté onion, garlic, carrots, pepper and curry powder.
Stir in flour. Gradually stir in broth until mixture thickens.
- Combine all ingredients in a greased casserole
and cover.
- Bake at 350°F (175°C) for
30 minutes.
Makes 6 servings
*1 1/3 cups dry pinto beans, cooked and
drained or use 2 (15-ounce) cans pinto beans, drained and rinsed.
Recipe provided courtesy Michigan Bean Commisson.
