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Quick Turkey and Bean Ragout

1 pound boneless skinless turkey or chicken breast, cut into 3/4-inch cubes
1/4 cup all-purpose flour, divided
1 tablespoon margarine
8 ounces mushrooms, sliced
2 green onions and tops, sliced
1/2 to 1 teaspoon minced garlic
1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
1 package (16 ounces) frozen California blend vegetables
1 can (15 ounces) Red beans or Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Red beans or Dark Red Kidney beans, rinsed, drained
1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
4 cups cooked rice, hot

1. Toss turkey with 1 tablespoon flour. Cook in margarine over medium heat in large saucepan until browned, about 5 minutes. Add mushrooms, green onion and garlic; cook 2 to 3 minutes.
2. Combine chicken broth and remaining 3 tablespoons flour; add to saucepan. Add frozen vegetables, beans, and herbs and heat to boiling; reduce heat and simmer, covered, until turkey and vegetables are tender, 8 to 10 minutes. Season to taste with salt and pepper.
3. Serve ragout over rice.

Makes 6 servings (about 1 cup each).

TIPS: Quick Turkey and Bean Ragout can be prepared 1 to 2 days in advance; refrigerate, covered. Cooked noodles can be substituted for rice.

Nutrient Information Per serving: Calories 345; Fat 4g; % Calories from Fat 11; Carbohydrate 54g; Folate 25mcg; Sodium 413mg; Protein 24g; Dietary Fiber 6g; Cholesterol 29mg

Recipe provided courtesy of The Bean Education & Awareness Network.

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