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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.
Find this recipe in the Weekend Potluck on The Country Cook as well!
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:)
Serving Size 6-8 main dish portions
2 hr, 30 Total Time
Ingredients
- 1 1lb bag of Hurst Navy Beans (not the hambeens) rinsed and drained
- 2 Tb unsalted butter
- 1 lb of chicken breasts or tenders-cut into small chunks using kitchen shears to save time
- 5 C of chicken stock
- 2 C of water
- 1 1/2 C of dry white wine- I used Easley Winery Chardonnay
- 1 bay leaf.
- 2 tsp dried thyme
- 1 small onion, diced
- 2 cloves garlic, minced
- salt/pepper- to taste
- 1 15 oz can of Red Gold petite diced tomatoes (do not drain)
Instructions
- In a large soup pot saute the onion in the butter until translucent.
- Add in the beans, bay leaf, thyme, s/p and garlic.
- Stir to combine.
- Add in all liquids EXCEPT wine.
- Bring to a medium boil and cook, covered for 1 hour.
- Remove lid and add cut chicken.
- Reduce to a low boil.
- Leave lid off and allow to cook another hour.
- Add in wine and taste to check seasoning level.
- Add what you feel it needs and check to make sure beans are softening nicely.
- Remove bay leaf.
- Add in complete can of tomatoes.
- Bring back up to a simmer for 15 minutes.
- Remove from heat, stir and serve.
Important Notes
This formula is also great with great northern beans as well!
