Chicken and Kidney-Bean Casserole

Preparation info

  • 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound dried red kidney beans
  • 6 cups cold water
  • 2 teaspoons salt
  • 2 frying chickens (3½ pounds each), cut into serving pieces
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup butter
  • 1 onion, sliced
  • 2 garlic cloves, finely minced
  • 3 canned green chilies, chopped
  • 1 cup tomato sauce
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • Chicken Stock


    1. 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.

    2. 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.

    3. While the beans are cooking, season the chicken pieces with the remaining salt and the pepper and brown on all sides in the butter in a heavy skillet. Transfer to a large heavy Dutch oven or casserole.

    4. Sauté the onion and garlic in the butter remaining in the skillet until soft but not browned. Add the chilies, tomato sauce, bay leaf and thyme. Stir to loosen the brown pieces adhering to the pan. Pour over the chicken and add the drained beans. Measure the reserved bean liquid and add enough chicken stock to measure three cups. Add to the casserole. Cover, bring to a boil, and simmer gently for about forty-five minutes, or until chicken is tender. Any excess liquid may be removed by boiling rapidly with the cover off or may be absorbed by mashing some of the beans.