Fresh, comforting and perfect for a weeknight meal, this Chicken, Navy Bean and White Wine Stew will warm you heart and soul. I made use of the Hurst Beans brand of Navy Bean for this recipe partly because it was what I had but also because you can make it on the stovetop faster than some other varieties of white bean. I like their petite shape and they held up well with all of my stirring.
If you are a frequent visitor to basilmomma.com then you know that I try my very best to be a consumer of my home state as much as I can. This dish, quite effortlessly, was almost completely sourced from ingredients made in Indiana and purchased at a grocery store. Even better- it is affordable taste that is restaurant quality. I do not think good food has to be confusing-or expensive.
I used white wine in this stew but if you object to using wine then just use that same amount of stock instead. Also, I added the Red Gold petite diced tomatoes at the very end-undrained. I waited until the last 15 minutes as to not disrupt the softening of the beas with the acid of the tomatoes.
Give yourself 2 and 1/2 hours to make this and yes- it does well in a slow cooker. Make sure to cook it on low and refrain from lifting the lid:)