Eat Without

Chicken and Beans

Source: Lifeskills in Food Education, Food Skills Cookbook University of Hawaii at Manoa Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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

Makes
6 servings

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

  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.

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: Garlic Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.