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Mediterranean Bean Ragout

12 ounces boneless skinless chicken or turkey breast, cut into 3/4-inch pieces
1 to 2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon finely chopped ginger root
1 tablespoon flour
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 bay leaf
1 can (14 ounces) Italian-style stewed tomatoes, undrained
1 cup fat-free reduced-sodium chicken broth
1 can (15 ounces) Navy beans or Great Northern beans or 1 1/2 cups cooked dry-packaged Navy beans or Great Northern beans, rinsed, drained
1 can (15 ounces) Red beans or Light Red Kidney beans or 1 1/2 cups cooked dry-packaged Red beans or Light Red Kidney beans, rinsed, drained
1/2 small eggplant, unpeeled, cut into 3/4-inch pieces
3 small onions, chopped
1/2 cup chopped green pepper
1/2 cup sliced celery
Salt and pepper, to taste
1/4 cup raisins
1/4 cup blanched almonds, toasted

1. Cook chicken in 1 tablespoon oil over medium heat in large saucepan until browned, about 5 minutes; remove from pan. Add remaining 1 tablespoon oil and vegetables, garlic, and ginger root to pan; sauté until tender, 5 to 8 minutes. Stir in flour and herbs; cook 1 minute.
2. Add tomatoes, chicken broth, and beans; heat to boiling. Reduce heat and simmer, covered, until chicken and eggplant are tender, 10 to 15 minutes. Season to taste with salt and pepper; discard bay leaf.
3. Serve in bowls; garnish with raisins and almonds.

Makes 8 servings (about 1 cup each).

TIP: Mediterranean Bean Ragout can be prepared 1 to 2 days in advance; refrigerate, covered.

Nutrient Information Per serving: Calories 253; Fat 5g; % Calories from Fat 18; Carbohydrate 34g; Folate 60mcg; Sodium 612mg; Protein 20g; Dietary Fiber 4.5g; Cholesterol 26mg

Recipe provided courtesy of The Bean Education & Awareness Network.