Curried Pinto Bean Bake

3 cups cooked Pinto Beans, drained and rinsed or 1-1/3 cups dry Pinto Beans
2 boneless, skinless chicken breasts, cubed
1/2 cup onion, chopped
1 garlic clove, minced
1 cup carrots, diced
1 green bell pepper, diced
2 teaspoons curry powder
2 tablespoons flour
1 (14-1/2-ounce) can lowfat, no-salt-added chicken broth

In a nonstick skillet, brown chicken; set aside. Coat skillet with nonstick cooking spray and saute onion, garlic, carrots, pepper and curry powder. Stir in flour. Gradually stir in broth until mixture thickens. Combine all ingredients in a casserole and cover.

Bake at 350F for 30 minutes.

Servings: 6
Source: The Michigan Bean Commission