Chicken and Beans

65 Ratings

Makes: 6 servings

Total Cost: $$$$

This simple one-pot dinner mixes kidney beans and chicken in a savory tomato sauce.

Ingredients

1 can kidney beans (15 ounce)
1 clove garlic
1 onion (medium)
5 chicken thighs (5-6 medium thighs)
1 can tomato sauce (8 ounces)
1/4 cup vinegar
1 teaspoon sugar
salt and pepper (to taste, optional)

Directions

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

Notes

Cider, white, and Japanese wine vinegars differ in flavor. Try other vegetables. Dry beans may be used. See package for cooking directions.

Learn more about:
- Onions
- Garlic

Source:

University of Hawaii at Manoa, Cooperative Extension, Lifeskills in Food Education, Food Skills Cookbook
Food Stamps Nutrition Education Program

Nutrition Information

Serving Size: 1/6 of recipe

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Nutrients	Amount
Total Calories	166
Total Fat	4 g
Saturated Fat	1 g
Cholesterol	57 mg
Sodium	348 mg
Carbohydrates	16 g
Dietary Fiber	5 g
Total Sugars	4 g
Added Sugars included	1 g
Protein	15 g
Vitamin D	0 mcg
Calcium	33 mg
Iron	2 mg
Potassium	458 mg

N/A - data is not available

Nutrients	Amount
Total Calories	166
Total Fat	4 g
Saturated Fat	1 g
Monounsaturated Fat	2 g
Polyunsaturated Fat	1 g
Linoleic Acid	1 g
α-Linolenic Acid	0.1 g
Omega 3 - EPA	2 mg
Omega 3 - DHA	2 mg
Cholesterol	57 mg
Carbohydrates	16 g
Dietary Fiber	5 g
Total Sugars	4 g
Added Sugars included	1 g
Protein	15 g
Minerals
Calcium	33 mg
Potassium	458 mg
Sodium	348 mg
Copper	184 mcg
Iron	2 mg
Magnesium	41 mg
Phosphorus	182 mg
Selenium	14 mcg
Zinc	1 mg
Vitamins
Vitamin A	15 mcg RAE
Vitamin B6	0.3 mg
Vitamin B12	0.2 mcg
Vitamin C	3 mg
Vitamin D	0 mcg
Vitamin E	1 mg
Vitamin K	10 mcg
Folate	72 mcg DFE
Thiamin	0.1 mg
Riboflavin	0.2 mg
Niacin	4 mg
Choline	55 mg