Type what you have

Ingredients

• ✓ cannellini bean
• chicken stock
• chicken
• sweet corn
• green chile
• chicken chili seasoning mix
• chicken bouillon granules
• onion powder
• black pepper
• sour cream
• cilantro

Instructions

1. 1 Combine cannellini beans, chicken stock, rotisserie chicken, corn, chiles, chili seasoning, bouillon granules, onion powder, and black pepper in a pot; bring to boil.
2. 2 Reduce heat; simmer at least 1 hour. Add sour cream during the last 15 minutes of cooking; stir to combine. Garnish with cilantro.

By Rob

Ingredients

• ✓ cannellini bean
• chicken breast
• black bean
• corn
• tomato
• green chile
• ranch dressing mix
• chili powder
• cumin
• onion powder
• cream cheese

Instructions

1. 1 Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
2. 2 Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

By bradysmom

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• garlic
• chorizo
• ham
• potato
• turnip
• chicken stock
• turnip green

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion and sauté until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Stir in chorizo and ham; cook and stir until lightly browned, 3 to 4 minutes. Add potatoes and turnips, then pour in stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes and turnips are tender, about 20 minutes.
3. 3 Increase the heat to medium and stir in beans and greens; cook until greens are tender, at least 3 minutes.

By JMCCURTAIN

Ingredients

• ✓ cannellini bean
• olive oil
• garlic
• red pepper flakes
• kale
• chicken broth
• kohlrabi
• portobello mushroom
• salt
• black pepper

Instructions

1. 1 Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; saute until fragrant, about 30 seconds. Add kale to the pan and toss.
2. 2 Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
3. 3 Add beans and mushrooms to the pan. Increase heat to medium-high and cook until excess liquid has evaporated and mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.

By stevekim

Ingredients

• ✓ cannellini bean
• pork shoulder
• beer
• tomato
• onion
• shallot
• garlic
• salt
• black pepper
• bay leaf
• rosemary

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
3. 3 Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

By MsBee

Ingredients

• ✓ cannellini bean
• onion
• celery
• garlic
• salt
• black pepper
• green chili
• chili powder
• chicken stock
• chicken

Instructions

1. 1 Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
2. 2 Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.

By Abbie Jensen Whitton

Ingredients

• ✓ cannellini bean
• red bell pepper
• olive oil
• tempeh
• onion
• spinach
• vegetable broth
• feta cheese
• nutritional yeast
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add red bell pepper halves, cover, and steam until just tender, 2 to 6 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a skillet over medium heat. Cook tempeh and onion until tempeh is crispy, 5 to 10 minutes. Add cannellini beans, spinach, and broth; cook until heated through, about 5 minutes. Remove from heat. Stir feta cheese, nutritional yeast, salt, and pepper into stuffing.
4. 4 Fill red bell pepper halves with stuffing. Place on a baking sheet.
5. 5 Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.

By MUTHERMCREE

Ingredients

• ✓ cannellini bean
• vegetable oil
• chicken breast
• onion
• green pepper
• chili powder
• cumin
• corn
• cream of chicken soup
• water
• cheddar cheese

Instructions

1. 1 Heat oil in a 4-quart saucepan over medium-high heat. Add chicken, onion, bell pepper, chili powder, and cumin; cook until chicken is cooked through and vegetables are tender, stirring often.
2. 2 Stir in beans, corn, condensed soup, and water and bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes, stirring occasionally. Sprinkle with Cheddar and serve.

By Campbell's Kitchen

Ingredients

• ✓ cannellini bean
• chicken broth
• vegetable broth
• water
• chicken
• red potato
• black pepper
• salt
• oregano
• garlic powder
• kale

Instructions

1. 1 Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.

By LeighAnne

Ingredients

• ✓ cannellini bean
• capellini pasta
• lemon
• olive oil
• parmesan cheese
• parsley
• garlic
• salt
• red pepper flakes
• tuna
• oil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
2. 2 Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
3. 3 Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

By thedailygourmet

Ingredients

• ✓ cannellini bean
• pork loin
• salt
• black pepper
• chili powder
• cumin
• onion powder
• olive oil
• beer
• bay leaf
• salsa

Instructions

1. 1 Season pork loin with salt and black pepper. Combine chili powder, cumin, and onion powder; sprinkle on all sides of pork.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil; heat until hot. Cut pork loin in half to fit in the pot if necessary; add to pot. Cook until browned on each side, about 5 minutes total. Remove and set aside.
3. 3 Pour beer into the pot and stir to deglaze while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Return pork loin to the pot. Place bay leaves on top. Pour cannellini beans, then salsa, on top. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to the manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid. Slice pork, cut into chunks, or shred. Serve with beans.

By Tammy Lynn

Ingredients

• ✓ cannellini bean
• bacon
• red onion
• garlic
• collard green
• water
• brown sugar
• cider vinegar
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large, deep pan over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel-lined plate; set aside. Reserve drippings in pan.
2. 2 Reduce heat to medium-low. Add onion to the pan; cook and stir until begins to brown, scraping bits off the bottom of the pan with a wooden spoon, about 8 minutes. Add garlic; cook and stir 4 minutes. Return bacon to the pan; stir in collard greens, toss gently until greens are wilted, about 3 minutes.
3. 3 Add water to almost cover collard greens; stir in brown sugar, vinegar, pepper flakes, salt, and black pepper. Bring to a boil, cover the pan, and reduce heat to low. Simmer until greens are very tender, 1 to 2 hours, stirring in cannellini beans 30 minutes before serving; return to a simmer.

By Melanie E

Ingredients

• ✓ cannellini bean
• ground turkey
• onion
• garlic
• green chile pepper
• cumin
• oregano
• cinnamon
• cayenne pepper
• white pepper
• chicken broth
• monterey jack cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ground turkey, onion, and garlic in a large pot over medium heat; cook and stir until turkey is browned, about 10 minutes.
3. 3 Add chile peppers, cumin, oregano, cinnamon, cayenne pepper, and white pepper; cook and stir 5 more minutes.
4. 4 Pour in chicken broth and 2 cans of cannellini beans.
5. 5 Puree the remaining can of beans in a blender or food processor; stir into the soup and add cheese.
6. 6 Simmer for 10 minutes, stirring occasionally, until cheese has blended into the soup. Serve and enjoy!

By Donna Nugent

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• garlic
• water
• white vinegar
• sugar
• mustard powder
• red pepper flakes
• mustard green
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
2. 2 Combine water, vinegar, sugar, mustard powder, and pepper flakes in a bowl until sugar has dissolved. Add mustard greens to onion mixture; pour in vinegar mixture. Stir to combine, cover Dutch oven, and bring to a boil. Simmer greens until liquid has been absorbed, 5 to 10 minutes.
3. 3 Stir in beans until heated through; season with salt and black pepper.

By Fishnets

Ingredients

• ✓ cannellini bean
• water
• long grain white rice
• olive oil
• onion
• red bell pepper
• garlic
• tomato
• zucchini
• oregano
• salt
• pepper

Instructions

1. 1 Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.
3. 3 Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.

By Joe Belmont

Ingredients

• ✓ cannellini bean
• tomato
• artichoke heart
• celery
• onion
• manzanilla olive
• pimento
• white wine vinegar
• olive oil
• basil
• oregano
• garlic
• kosher salt
• black pepper
• red pepper flakes

Instructions

1. 1 Combine cannellini beans, tomatoes, artichoke hearts, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, black pepper, and red pepper flakes in a large bowl; toss until well mixed. Refrigerate until chilled, 8 hours to overnight.

By Barry Heuser

Ingredients

• ✓ cannellini bean
• butter
• yellow onion
• green bell pepper
• celery
• bacon
• chicken breast
• boudin sausage
• chicken stock
• garlic
• bread crumb
• cajun seasoning
• hot pepper sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1/2 the butter in the pot. Add onion, bell pepper, and celery. Cook until soft, about 5 minutes. Transfer vegetables to a bowl. Add bacon and cook until brown and crisp, about 5 minutes. Remove bacon and drain on a paper towel-lined plate. Add chicken and boudin sausage. Cook in rendered bacon fat until chicken is no longer pink inside and juices run clear, 5 to 10 minutes. Drain and discard bacon grease and turn off Saute function.
2. 2 Pour in cannellini beans, chicken broth, and cooked onion mixture. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, melt remaining butter in a small skillet over medium heat. Stir in minced garlic and fresh bread crumbs. Cook until garlic and bread crumbs are browned, 2 to 4 minutes. Transfer bread crumb mixture to a bowl.
4. 4 Release Instant Pot® pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove boudin sausage, cut into 1-inch pieces, and return to the pot. Stir in Cajun seasoning, hot sauce, and cooked bacon. Ladle cassoulet into serving bowls and top each serving with toasted bread crumbs.

By thedailygourmet

Ingredients

• ✓ cannellini bean
• olive oil
• chicken breast
• onion
• chicken broth
• green chile
• garlic powder
• cumin
• oregano
• cilantro
• cayenne pepper
• green onion
• monterey jack cheese

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
2. 2 Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
3. 3 Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

By Dierdre Dee

Ingredients

• ✓ cannellini bean
• olive oil
• chicken breast
• onion
• garlic
• chicken broth
• green chile
• oregano
• cumin
• cayenne pepper
• cilantro
• monterey jack cheese
• salt

Instructions

1. 1 Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes.
2. 2 Transfer chicken to a cutting board; cut into 1-inch pieces.
3. 3 Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes.
4. 4 Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.
5. 5 Season with salt to serve.

By EPHESIS

Ingredients

• ✓ cannellini bean
• venison steak
• pork sausage
• onion
• garlic
• tomato paste
• hot pepper sauce
• salt
• black pepper
• tomato
• green chile
• chili powder
• cheddar cheese

Instructions

1. 1 Cook venison and sausage in a large skillet over medium heat until no longer pink and evenly browned, breaking up with a wooden spoon as necessary. Drain grease. Stir in onions and garlic; cook until fragrant, about 3 minutes. Drain grease. Stir in tomato paste; season with hot pepper sauce, salt, and black pepper.
2. 2 Add cannellini beans, tomatoes, and chili powder to a slow cooker; stir in venison mixture. Cover the slow cooker.
3. 3 Cook on Low, 8 to 10 hours, or on High, about 5 hours. Sprinkle servings with Cheddar cheese.

By XFREYJAX

Ingredients

• ✓ cannellini bean
• olive oil
• balsamic vinegar
• mustard
• dill weed
• garlic
• white sugar
• salt
• cherry tomato
• white tuna
• quinoa
• basil
• onion
• parmesan cheese

Instructions

1. 1 Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

By Marcia

Ingredients

• ✓ cannellini bean
• butter
• onion
• chicken breast
• chicken breast
• chicken stock
• green chili
• cream cheese
• cumin
• garlic powder
• salt
• pepper
• avocado
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Sauté onion in hot butter until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 of the chicken stock. Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Remove filleted chicken from the pot, shred using 2 forks, and return to the pot. Stir 1/2 of the cannellini beans into the pot.
4. 4 Combine remaining chicken stock and cannellini beans in a blender, process until puréed, and pour into the pot. Add green chilies and return the pot to sauté mode. Stir in cream cheese until melted and fully incorporated, about 5 minutes.
5. 5 Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro to serve.

By thedailygourmet

Ingredients

• ✓ cannellini bean
• butter
• onion
• carrot
• celery
• all-purpose flour
• chicken broth
• ham
• dijon mustard
• italian seasoning
• red pepper flakes
• four-cheese tortellini
• half and half
• parmesan cheese
• parsley

Instructions

1. 1 Melt butter in a large soup pot over medium heat. Add onion and cook for 2 minutes. Add carrots and celery and cook an additional 2 minutes. Sprinkle flour over mixture and cook 2 more minutes.
2. 2 Mix chicken broth, cannellini beans, ham, Dijon mustard, Italian seasoning, and crushed red pepper flakes into the pot. Bring to a boil. Reduce heat and simmer for 15 minutes.
3. 3 Add tortellini and cook 5 minutes. Stir in half-and-half and turn stove off. Let soup sit for 5 minutes. Ladle soup into bowls and garnish with Parmesan cheese and fresh parsley.

By Soup Loving Nicole

Ingredients

• ✓ cannellini bean
• ground turkey
• celery
• onion
• chili powder
• black pepper
• cumin
• red pepper
• tomato sauce
• chili bean
• chili gravy
• cornbread mix
• milk
• egg
• cheddar cheese

Instructions

1. 1 Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
3. 3 Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
4. 4 Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

By Valerie Brunmeier

Ingredients

• ✓ cannellini bean
• green bean
• cherry tomato
• artichoke heart
• red onion
• black olive
• parsley
• parmesan cheese
• balsamic vinegar
• dijon mustard
• garlic
• salt
• black pepper
• olive oil
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
2. 2 Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
3. 3 Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
4. 4 Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.

By McLaughlinMom

Ingredients

• ✓ cannellini bean
• pine nut
• collard green
• brussels sprout
• salt
• carrot green
• rosemary
• savory
• celery salt
• thyme
• marjoram
• dill weed
• barley
• scallion
• garlic
• carrot
• water

Instructions

1. 1 Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
2. 2 Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
3. 3 Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

By stronglive1

Ingredients

• ✓ cannellini bean
• ground beef
• salt
• onion
• green bell pepper
• garlic
• worcestershire sauce
• chili powder
• cumin
• oregano
• chili sauce
• kidney bean
• beef broth
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Crumble ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off grease and season with salt to taste.
2. 2 Add onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce heat to medium and season with Worcestershire sauce, chili powder, cumin, and oregano. Cook and stir for another 5 minutes.
3. 3 Reduce heat to low and stir in chili sauce, kidney beans, cannellini beans, and beef broth. Cover and simmer for about 35 minutes.
4. 4 Ladle into bowls to serve and top with shredded cheese and jalapeño.

By GOZMURPH

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• garlic
• arborio rice
• white wine
• vegetable broth
• parmesan cheese
• basil pesto
• parsley
• white wine vinegar
• cherry tomato
• salt
• egg
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
2. 2 Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
3. 3 Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
4. 4 Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
5. 5 Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
6. 6 Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

By dinehaus

Ingredients

• ✓ cannellini bean
• hot dog
• butter
• onion
• poblano pepper
• celery
• cayenne pepper
• salt
• black pepper
• brown sugar
• ketchup
• mustard
• worcestershire sauce
• chicken broth
• green onion

Instructions

1. 1 Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
2. 2 Melt butter in a large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
3. 3 Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with butter, about 3 minutes. Add brown sugar, ketchup, mustard, and Worcestershire sauce; pour in chicken broth. Stir in beans. Increase heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
4. 4 Just before serving, stir in chopped green onions.

By John Mitzewich

Ingredients

• ✓ cannellini bean
• vegetable oil
• chicken breast
• green bell pepper
• onion
• jalapeno pepper
• garlic
• chicken broth
• salsa
• chili powder
• cumin
• salt
• black pepper
• paprika
• cayenne pepper
• cilantro

Instructions

1. 1 Heat vegetable oil in a large pot over medium-high heat. Add chicken, bell pepper, and onion; sauté until chicken is browned and vegetables are tender, 5 to 7 minutes. Stir in jalapeños and garlic; cook until fragrant, about 1 minute.
2. 2 Pour in chicken broth, then stir in salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is tender and no longer pink in the center, about 20 minutes.
3. 3 Stir in beans and cilantro; cook until beans are hot and soft, about 10 minutes.

By XPRESV