An intensely flavorful South American black bean stew with chicken, smoked ham, onion, celery, garlic, tomatoes, chopped kale, sage, oregano, cumin and orange peel. This hearty stew is served over rice.

South American Black Bean Stew

1 pound boneless skinless chicken or turkey breast, cut into 3/4-inch pieces
1 pound smoked ham, cut into 3/4-inch pieces
1 tablespoon vegetable oil
2 cups chopped onions
1 1/2 cups sliced celery
2 teaspoons minced garlic
2 (28-ounce) cans reduced-sodium whole tomatoes, undrained, coarsely chopped
4 (15-ounce) cans black beans, rinsed and drained
2 teaspoons dried sage leaves
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
2 teaspoons grated orange peel
4 cups chopped kale
Salt and pepper, to taste
6 cups cooked rice, hot

1. Cook chicken and ham in oil over medium heat in large Dutch oven until chicken is cooked through, 5 to 8 minutes; remove from pan. Add onions, celery, and garlic to Dutch oven; sauté until tender, about 5 minutes.
2. Return meats to Dutch oven; add tomatoes, beans, sage, oregano, cumin, and orange rind; heat to boiling. Reduce heat and simmer, uncovered, until chicken is tender, about 10 minutes.
3. Stir in kale; simmer, covered, 10 minutes. Season to taste with salt and pepper. Serve over rice.

Makes 12 servings (generous 1 cup each).

Tip: The stew can be made 2 to 3 days in advance; refrigerate, covered.

Nutrient Information Per serving: Calories 436; Fat 5g; % Calories from Fat 10; Carbohydrate 68g; Folate 239mcg; Sodium 893mg; Protein 33g; Dietary Fiber 9g; Cholesterol 45mg

Recipe provided courtesy of The Bean Education & Awareness Network.