This tasty, one-pot-meal recipe is from 'The Instant Bean', by Sally and Martin Stone.

Pink Beans with Chicken Breasts, Oranges and Walnuts

2 tablespoons olive oil
2 whole skinless, boneless chicken breasts, cut into bite-size pieces
Salt and freshly ground pepper, to taste
2 medium onions, finely chopped
1 cup orange juice
1 cup chicken broth
2 tablespoons medium-dry sherry
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/2 cup raisins
1 (15-ounce) can pink beans, rinsed, drained
1/2 cup walnut pieces
2 navel oranges, peeled, the sections cut free from the membranes
2 tablespoons thinly sliced scallion greens

1. In a large sauté pan or skillet over moderately high heat, bring the oil to rippling. Add the chicken seasoned with salt and pepper and cook, stirring, until it just turns white, about 1 minute. With a slotted spoon, transfer the chicken to a plate and set aside.
2. In the oil remaining in the pan, cook the onions, stirring, until golden, about 5 minutes. Reduce the heat to moderate and stir in the orange juice, broth, sherry, cinnamon, cardamom, cloves, and raisins and simmer, covered, for 10 minutes. Add the beans and simmer, covered, for 2 minutes or more. Add the reserved chicken pieces, walnuts, and orange sections and cook for another 5 minutes or until the chicken is just tender.
3. Taste for seasoning and add more salt and pepper if necessary. With a fork, mash some of the beans and stir to thicken the gravy. Sprinkle with the scallions and serve.

Makes 4 main-dish servings.

Nutrient Information Per serving: Calories 575; Fat 19g; % Calories from Fat 30; Carbohydrate 56g; Folate 125mcg; Sodium 690mg; Protein 44g; Dietary Fiber 9g; Cholesterol 84 mg

Recipe provided courtesy of The Bean Education & Awareness Network.