South American Black Bean Stew

  • 1 lbs boneless skinless chicken or turkey breast, cut into 3/4-inch pieces
  • 1 lbs smoked ham, cut into 3/4-inch pieces
  • 1 Tbsp vegetable oil
  • 2 cups chopped onions
  • 1 1/2 cups sliced celery
  • 2 tsp minced garlic
  • 2 cans - 28 oz. each reduced-sodium whole tomatoes, undrained, coarsely chopped
  • 4 cans - 15 oz. each Black beans or 6 cups cooked dry-packaged Black beans, rinsed, drained
  • 2 tsp dried sage leaves
  • 1 tsp dried oregano leaves
  • 1/2 tsp ground cumin
  • 2 tsp grated orange rind
  • 4 cups chopped kale
  • Salt and pepper, to taste
  • 6 cups cooked rice, hot image placeholder

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.

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.

Stir in kale; simmer, covered, 10 minutes. Season to taste with salt and pepper. Serve over rice.

Servings: 12 -1 cup each
Submitted by: Recipe Group Member