Amy Kalyn Sims
Prep Time
5 Mins
Cook Time
13 Mins
Makes 4 servings (serving size: 1 1/2 cups)

Andrea's wine pick: The earthy beans and cheesy pitas need the balance of a rustic red, like the spicy Sierra Cantabria Crianza Rioja from Spain ($16.75).

How to Make It

Step 1

Heat oil in a medium saucepan over medium-high heat. Add onion; cook 5 minutes or until softened, stirring. Add garlic and thyme; cook 1 minute, stirring. Add beans, water, tomatoes, and broth. Increase heat to high until stew begins to bubble. Reduce heat; let simmer 5 minutes, breaking up tomatoes with a spoon. Add more water, if needed.

Step 2

Add spinach, stirring until wilted. Add chicken; cook 2 minutes. Season with salt and pepper.

Ratings & Reviews

LDevlin's Review

January 06, 2015
Great recipe! I replaced the plum tomatoes with a can of diced and a can of Rotel to give it some heat.

jlberry00's Review

August 07, 2011
Fantastic, quick, week night meal. I used my crockpot to cook the chicken during the day. At night, I simply pulled the ingredients together and we had a nice hearty stew.