Chicken and Beans
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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)
Instructions
- 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
| Calories | 166 |
|---|---|
| Protein | 15 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 57 mg |
| Sodium | 292 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Lifeskills in Food Education, Food Skills Cookbook University of Hawaii at Manoa Cooperative Extension