1 Lb. chicken boneless thighs
1 Lb. fresh asparagus
1 15 oz. can kidney beans
4 – 5 garlic cloves
2 Tbsp. olive oil
3 Tbsp. Butter
1/4 Tsp. black pepper
1/4 Tsp. turmeric
1/2 Tsp. powered ginger
3/4 Cup mixed peppers and onion

Cut chicken into small to medium bite size pieces. Set aside for now.
Cut 3 to 4 inches off the cut end of the asparagus and toss. Cut remailing asparagus into 1/2 to 1 inch pieces. Set aside for now.
Using a strainer, rise the kidney beans in cold water. Set aside for now.
In a large skillet using medium heat, melt butter and add olive oil.
Mix in black pepper, turmeric, and ginger.
Add peeled garlic cloves and heat uncovered in oil and butter mix for 10 minutes.
Using a fork, smash the garlic cloves.
Stir in the pepper and onion mix and heat uncovered for 10 minutes.
Stir in the chicken and asparagus pieces. Cook uncovered for 15 minutes.
Stir in kidney beans and cook uncovered an additional 15 minutes.
Take off heat. Let cool for 10 minutes. Serve.

For a simple side dish, try long grain wide rice and sun dried tomatoes seasoned with lime juice and cilantro.