Chicken and Beans

Name: Chicken and Beans
Yield: 6 servings
Ingredients: 1 can kidney beans; 1 clove garlic; 1 yellow onion; 5 chicken thighs; 1 can tomato sauce, low-sodium; 0.25 cup rice vinegar; 1 tsp granulated sugar; salt, to taste, optional; black pepper, to taste, optional

6 servings195 calories

Nutrition per serving

estimate · USDA data

Calories: ~195
Protein: ~19 g
Carbs: ~16 g
Fat: ~7 g

More nutrition

Nutrition facts

Per serving, estimated

Calories195

% Daily value*

Total fat 7 g: 9%
Sodium 290 mg: 12%
Total carbohydrate 16 g: 6%
Dietary fiber 5 g: 17%
Protein 19 g: 37%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Ingredients

6 servings

1 cankidney beans
1 clovegarlic
1 yellow onion
5 chicken thighs
1 cantomato sauce, low-sodium
1/4 cuprice vinegar
1 tspgranulated sugar
to taste salt, to taste, optional
to taste black pepper, to taste, optional

Skip pantry staples (3 in this recipe)

quantities scale with servings

Method

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.

Chicken and Beans

Nutrition per serving

Cookware

Ingredients