Ginger Chicken And Beans

• 4 small skinless chicken breast halves (about 6 oz. each)
• flour
• 1 Tbsp. olive oil
• 2 c. chopped onions
• 3/4 c. sliced red pepper
• 1 clove garlic, minced
• 1/2 to 3/4 tsp. ground ginger
• 1 Tbsp. flour
• 1 tsp. ground allspice
• 1/2 tsp. ground cumin
• 1/4 tsp. nutmeg
• 1/4 tsp. pepper
• 1 (15 1/2 oz.) can pinto beans, rinsed and drained
• 1 (16 oz.) can dark red kidney beans, rinsed and drained
• 1 (15 oz.) can garbanzo beans, rinsed and drained
• 1 (14 1/2 oz.) can low-salt chicken broth

1. Cut chicken breasts in halves; coat with flour.
2. Cook chicken in oil in skillet or Dutch oven until brown on all sides; remove from skillet.
3. Drain excess fat from skillet.
4. Add onions, pepper, ginger and garlic and saute 2 to 3 minutes.
5. Stir in 1 tablespoon flour, spices and pepper; saute until onions are tender, 2 to 3 minutes longer.

chicken, flour, olive oil, onions, red pepper, clove garlic, ground ginger, flour, ground allspice, ground cumin, nutmeg, pepper, pinto beans, dark red kidney beans, garbanzo beans, lowsalt chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439402 (may not work)