From the Pantry Butler kitchen

Chicken and Beans

6 servings

Chicken and Beans

This simple one-pot dinner mixes kidney beans and chicken in a savory tomato sauce. USDA MyPlate Kitchen — Lifeskills in Food Education, Food Skills Cookbook — University of Hawaii at Manoa Cooperative Extension (public domain), via myplate.food

Ingredients

  • 1 can (15 ounces) kidney beans, low-sodium
  • 1 clove garlic
  • 1 medium onion
  • 5 chicken thighs
  • 1 can (8 ounces) tomato sauce, low-sodium
  • 1/4 cup vinegar
  • 1 teaspoon sugar
  • salt and pepper — to taste, optional

Method

  1. Wash hands with soap and water.
  2. Drain and rinse beans.
  3. Crush garlic.
  4. Dice onion.
  5. Dice chicken thighs.
  6. In large, pot, cook chicken until half done.
  7. Add tomato sauce, vinegar, onion, garlic, sugar, salt, and pepper.
  8. Simmer for about 30 to 40 minutes or until chicken is tender.
  9. Add kidney beans and simmer for 5-10 more minutes.

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