1. In a large, heavy pot heat the olive oil over medium-high heat. Add chicken and brown on all sides. Add pearl onions, carrots, garlic and Canadian bacon; sauté until onions are lightly browned. Stir in balsamic vinegar and white wine; bring to a boil and then simmer over medium-low heat until the liquid is reduced by about one third. Stir in beans, rosemary and chicken broth. Season to taste with salt and pepper. Bring back to a simmer, reduce heat to low, cover and let cook for 20 minutes.
2. Ladle into large bowls and serve with rustic bread and salad.

Makes 4 servings.

1. Heat oil in a large skillet or stockpot over medium-high heat. Add sausage and sauté until browned. Add chicken and brown on all sides, about 5 minutes.
2. Add onion, pepper and garlic; sauté until soft, about 7 minutes. Add chili powder, salt and pepper. Mix in the tomatoes and black beans. Reduce heat, cover and simmer 20 minutes or until chicken is cooked thoroughly and tender*. Sprinkle with hot sauce if desired.

Makes 6 servings.

1. Heat oil in a skillet over medium-high heat. Add meat and brown on all sides. Pour in vinegar and stir to remove any browned bits stuck to the bottom of the pan.
2. Add tomatoes, garlic salt and onion powder. Bring to a boil, reduce heat and simmer until meat is tender, about 30 minutes.
3. Add beans; simmer 5 more minutes to heat through before serving.

Makes 4 servings.

1. Cook bacon in large saucepan until crispy. Remove bacon from pan; leave drippings. Add onion and garlic; cook for 5 minutes. Add tomatoes, water, celery, chilis, hot pepper sauce and vinegar; cook for 10 minutes. Add pinto beans and cheese; heat until cheese is melted and soup is heated through.

Makes 8 servings.

1. Sauté onion and green pepper in oil in large saucepan until tender, 3 to 4 minutes. Add chicken and cook over medium heat until browned, 3 to 4 minutes.
2. Add beans, tomatoes, and herbs to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 8 to 10 minutes. Season to taste with salt and pepper.

Makes 8 servings (1 cup each).

*Or use 1 1/2 cups cooked dry-packaged garbanzo beans or blackeyes, rinsed, drained

Tips: Frozen chopped onion and green pepper can be used. Stew can be prepared 1 to 2 days in advance; refrigerate, covered. Stew can also be frozen up to 2 months.

Nutrient Information Per serving: Calories 305; Fat 5g; % Calories from Fat 14; Carbohydrate 48g; Folate 128mcg; Sodium 1212mg; Protein 21g; Dietary Fiber 11g; Cholesterol 26mg

PREPARATION:
In crockpot, combine garbanzo beans with water or broth and all remaining ingredients. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until vegetables are tender.
Serves 6 to 8.

PREPARATION:
Sort and rinse beans, then soak overnight in water. Drain beans put in Dutch oven or kettle; cover with fresh water. Simmer for about 1 hour, until tender. Drain beans and put in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup or a thicker stew. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.
Serves 12.

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• Vegetable and bean stew

PREPARATION:
In a large skillet, brown ground beef with garlic and onion; drain and transfer to the slow cooker/Crock Pot. Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans.

Cook on low 6 to 8 hours or on high for 3 to 4 hours. Add green onions and cilantro, if used, during the last hour of cooking.

Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.
Makes 6-8 servings.

* 1/2 cup lentils, rinsed, drained
* 1/2 cup navy beans, rinsed, soaked overnight, cooked until tender, drained
* 2 cups onions, chopped
* 2 cups celery, sliced
* 4carrots, scrubbed,sliced
* 1/4 cup brown sugar
* 1 cup barley
* 1/2 teaspoon thyme
* 1 large bay leaf
* 1 teaspoon black pepper
* 1/2 cup red wine
* 4 cups V-8 vegetable juice
* 2 cups water

PREPARATION:
Combine all ingredients in slow cooker. Cook for 4 to 6 hours on high heat or for 8 to 10 hours on low heat. Remove bay leaf before serving.

Instructions

1. Wash the beans thoroughly.
2. Add the onion, 1/2 teaspoon salt, and sufficient water to cook gently until done.
3. Drain, add to the broth enough water to make 3 cups liquid, and bring to a boil.
4. Add the broken macaroni, salt to taste, and let boil until done; then add the butter and the peeled and sliced tomato, and let simmer under the cover until of a nice consistency to dish up.
5. Add the cooked beans, shake together, reheat and serve.