Chicken and Kidney-Bean Casserole

Name: Chicken and Kidney-Bean Casserole
Yield: 10 servings
Ingredients: 1 onion, sliced; ¼ cup butter; 3 canned green chilies, chopped; 1 cup tomato sauce; 2 garlic cloves, finely minced; 1 bay leaf; ¼ teaspoon dried thyme; Chicken Stock; 1 pound dried red kidney beans; 6 cups cold water; ¼ teaspoon freshly ground black pepper; 2 teaspoons salt; 2 frying chickens (3½ pounds each), cut into serving pieces

Preparation info

10
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 pound dried red kidney beans
6 cups cold water
2 teaspoon

Gluten-free

Method

Pick over the beans, wash thoroughly, and cover with the water. Allow to soak overnight; or bring to a boil, simmer for two minutes, and allow to stand for one to two hours before proceeding.
Add one teaspoon of the salt, bring to a boil, cover, and simmer for about one and one-half hours, or until the beans are tender. Drain and reserve the liquid.