Chicken and Beans
This simple one-pot dinner mixes kidney beans and chicken in a savory tomato sauce.
- Yield
- 6 servings
- Serving size
- 1/6 of recipe
- Rating
- 3.71 of 5 (66 ratings)
Food groups
- Protein Foods: 2 ounces
- Vegetables: 3/4 cups
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)
Directions
- Wash hands with soap and water.
- Drain and rinse beans.
- Crush garlic.
- Dice onion.
- Dice chicken thighs.
- In large, pot, cook chicken until half done.
- Add tomato sauce, vinegar, onion, garlic, sugar, salt, and pepper.
- Simmer for about 30 to 40 minutes or until chicken is tender.
- Add kidney beans and simmer for 5-10 more minutes.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 196.49 |
| Total Fat | 6.65 g |
| Saturated Fat | 1.74 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 74.67 mg |
| Carbohydrates | 16.11 g |
| Dietary Fiber | 4.88 g |
| Total Sugars | 4.49 g |
| Added Sugars included | 1 g |
| Protein | 18.64 g |
| Calcium | 41 mg |
| Potassium | 501 mg |
| Sodium | 286.86 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 43 mg |
| Phosphorus | 223 mg |
| Selenium | 15 mg |
| Zinc | 2 mg |
| Vitamin A | 16 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 5 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 4 mcg |
| Folate | 31 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 4 mg |
| Choline | 67 mg |
Notes
Cider, white, and Japanese wine vinegars differ in flavor. Try other vegetables. Dry beans may be used. See package for cooking directions.
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Source
Recipe by: Lifeskills in Food Education, Food Skills Cookbook — University of Hawaii at Manoa Cooperative Extension
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/chicken-and-beans. Federal works are public domain in the United States.