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!

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Ingredients:
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

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Directions:

*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.

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** 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.