bean/chicken skillet dinner needs name
If you were pretty good with food linguistics, what would you call this bean
1 carrot, thinly sliced
1 stick celery, thinly sliced
1/2 bell pepper, thinly sliced
2 cloves garlic, minced
2 roma tomatoes, chopped
2 cups cooked navy beans with their liquid
1-2 tsp dried sage
1 t salt
2 cups cooked chicken
1/4 c grated parmesan
1/4-1/2 c. yogurt, optional
In a couple tablespoons oil or lard, saute carrot, celery, and bell pepper about
15 minutes over med-low heat (until browning & soft). Add garlic & saute
briefly, then turn up the heat to medium & add chopped tomato; stir-fry a
minute. Add navy beans (with liquid), sage, and salt. Stirring often, cook down
about 5-10 minutes, depending on how much liquid was in the beans. Chop the
chicken and add it just at the last minute to heat through. Top with cheese &
serve with a dollop of yogurt.
I went on a grain-free diet a few months ago and am experimenting with many things. THANKS...
I make this all the time, only I use ground beef, sirloin tips, or roast beef, instead of the chicken. I'm going to try it with chicken soon. I call it Bean and veggie bake. I bake it in the oven at 350 for 30 min. add the cheese and bake for another 10min or so, until cheese melts. (I also add onion.
what I do, mainly to annoy my kids, is call everything ONE OR TWO OF THE MINOR INGREDIENTS Surprise. So that dish would be Sage-Yogurt Surprise. In this way, they usually like the dish far more than the oddball name and fewer complaints are registered with the cook.
Regarding your dish, I'd probably use tarragon and call it French Chicken Navy Bean Stew.