Thursday, February 4, 2010

chicken and calico beans

This dish is sweet and tangy and a great way to stretch the family budget by making use of any leftover meat. Try using leftover turkey, ham or pork roast in place of the chicken. Delicious!

1 Tbs. olive oil
1 onion, chopped
3 stalks celery, chopped
1/2 cup ketchup
1/2 cup packed brown sugar
1 Tbs. prepared mustard
1 teas. white vinegar
1 teas. salt
2 cups chopped cooked chicken
1 (16 0z) can red kidney beans, drained
1 (16 oz) can baked beans
*Preheat oven to 375. Heat oil in a cast iron pan or dutch oven over medium-high heat; add onion and celery. Cook, stirring occasionally until tender, about 5 minutes.
*Combine ketchup, brown sugar, mustard, vinegar and salt in a small bowl.
*Add chicken and beans to skillet; stir well. Pour ketchup mixture over chicken and beans; stir to coat.
*Place cast iron pan or dutch oven into preheated oven and bake for 35 minutes. Serve with a side of corn bread.
** You can also use white beans or pinto beans instead of the kidney beans. And I cooked the chicken in the iron skillet before I cooked my veggies so I didn't have to dirty another pan.

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