• 2 teaspoons olive oil
• 1-1/2 teaspoons dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 skinless and boneless chicken thighs (about 1 pound)

• 1 (14.5-ounce) can stewed tomatoes, undrained
• 1 (15-ounce) can navy beans, rinsed and drained
• 1/4 cup pitted kalamata olives, chopped

1. Heat olive oil in a large skillet over medium-high heat.
2. Combine rosemary, salt and pepper; sprinkle over one side of chicken.
3. Place chicken in pan with seasoned side down, cook 3 minutes.
4. Reduce heat to medium and turn chicken. Add tomatoes and beans, cover and simmer 10 minutes or until chicken is done.
5. Stir in olives.

Nutrition Facts. Serving Size: 2 thighs and 3/4 cup bean mixture. Amount per serving: calories, 316; calories from fat, 23; total fat, 8.1 g; cholesterol, 94 mg; sodium, 978 mg; total carbohydrate, 30.2 g; dietary Fiber, 6.8 g; sugars, not applicable; protein, 31.2 g

SOURCE: Courtesy of the Idaho Bean Commission, P.O. Box 2556, Boise, ID 83701. For more information about cooking with beans, visit www.state.id.us/bean

ALICE'S TIPS:

1. To lower the sodium, use a no-salt-added bean and omit the 1/4 teaspoon of salt.
2. Sprinkle the seasonings on the side of the chicken thighs that will be the "presentation" side when this dish is served. NOTE: The seasoned side will first be placed down in the pan, then turned and become the presentation side after it is browned.
3. Olives combine well with white beans and only add about 10 calories per olive! If you have purchased kalamata olives with pits, here are two of the most common suggestions for removing the pits.
   • If you already have a cherry pitter, you might try this on your olives. This is the easiest method for pitting olives. Cherry/olive pitters are available in the kitchen gadgets section of many stores. Or, you can search for a source on the Internet by putting the words "cherry/olive pitter" into your favorite search engine.
   • A second method is to use a rolling pin to lightly roll over olives to loosen the pits. Then pick out the pits. The resulting pitted olive may not look as good with this method as when you use a cherry/olive pitter.
4. You can use an instant-read thermometer to test if the chicken is done. The recommended temperature for chicken thighs is 170 F.