Ingredients
1 can (15 oz) kidney beans
low-sodium
1 clove garlic
1 onion (medium)
5 chicken thighs
1 can (8 oz) tomato sauce
low-sodium
1/4 cup vinegar
1 teaspoon sugar
salt and pepper (to taste
optional)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 166 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 57 mg |
| Sodium | 292 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Total Sugars | 5 g |
| Added Sugars included | 3 g |
| Protein | 15 g |
| Vitamin D | 0 mcg |
| Calcium | 41 mg |
| Iron | 2 mg |
| Potassium | 457 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken and Beans. Recipe source: Lifeskills in Food Education, Food Skills Cookbook University of Hawaii at Manoa Cooperative Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.