KIDNEY BEANS & CHICKEN
  • 2 Tbsp. canola oil
  • 1 medium red onion, diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, peeled and minced
  • 1 bay leaf
  • 3 cups dark kidney beans, cooked
  • cayenne pepper to taste
  • 8 cups chicken or vegetable stock
  • 1/2 cups raw chicken breast, diced
  • 1 cup tomatoes, diced
  • 1 cup Calico Blend, cooked and kept warm

Heat oil in stockpot, add onion, garlic, and saute for 5 minutes.  Add the kidney beans and cayenne pepper, saute for 1 minute then add broth.  Bring to a boil, reduce the heat, cover and simmer for 1 hour until beans start to break down.  Add the diced chicken, return to a boil and simmer for several minutes, lower the heat and add rice and tomatoes.  Continue cooking until chicken is tender.  Remove from heat, remove bay leaf, garnish and serve.