Chicken and Beans

Chicken thighs on rice with beans and carrots


1 can kidney beans (15 ounce)
1 clove garlic
1 onion (medium)
5 chicken thighs (5-6 medium thighs)
1 can tomato sauce (8 ounces)
1/4 cup vinegar
1 teaspoon sugar
salt and pepper (to taste, optional)


  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 30-40 minutes or until chicken is tender.
  9. Add kidney beans and simmer for 5-10 more minutes.


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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