Creamy beans, meaty chicken thighs and smoked sausage are cooked with diced tomatoes, aromatic vegetables and spices in this hearty stew. It's a protein-packed dish the whole family will love.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
3 hrs


Ingredient Checklist


Instructions Checklist
  • Rinse beans. In a large saucepan, combine beans and water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand for 1 hour. (Or, soak beans in water overnight in a covered pan.) Drain beans and rinse. In the same saucepan, combine beans and 4 cups cold water. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or until tender. Drain beans.

  • Preheat oven to 350 degrees F. In a large skillet, heat oil over medium-high heat. Add chicken to skillet; reduce heat to medium-low. Brown chicken about 10 minutes, turning once to brown both sides. Remove chicken from skillet. Drain all but 1 tablespoon of drippings from the skillet.

  • Add carrots, onion, celery and garlic to drippings in skillet. Cover and cook about 10 minutes or vegetables are just tender, stirring occasionally. Stir in drained beans, undrained tomatoes, sausage, thyme, salt and, if desired, cayenne pepper. Bring to boiling. Transfer mixture to a 2-quart rectangular baking dish. Arrange chicken thighs on top.

  • Bake, uncovered, about 25 minutes or until chicken is no longer pink (180 degrees F).

Nutrition Facts

347 calories; protein 32.8g 66% DV; carbohydrates 31.6g 10% DV; dietary fiber 9.6g 39% DV; sugars 5.7g; fat 10.4g 16% DV; saturated fat 3g 15% DV; cholesterol 97.8mg 33% DV; vitamin a iu 3474.4IU 70% DV; vitamin c 53.5mg 89% DV; folate 200.7mcg 50% DV; calcium 88.4mg 9% DV; iron 3.1mg 17% DV; magnesium 72.2mg 26% DV; potassium 625.8mg 18% DV; sodium 480.6mg 19% DV.