Chicken and bean stew Chicken and bean stew

I like beans. I even like canned pork and beans — occasionally. Beans with tomato sauce is uncomplicated and comforting. But there has to be some meat to go with them and I’m not talking about the token pieces of fatty pork that come in a can of pork and beans. I mean real, substantial meat like whole sausages or pork hock.

About three weeks ago, I discovered that Sam, who grew up hating beans, has developed an affection for them. How did that happen? I’m not sure exactly but I gather it has something to do with Wendy’s. Sam eats her beans now but only if they are very, very well cooked. As in a hairbreadth away from being mushy.

Armed with my new discovery, I decided to make a bean stew with her favorite meat — chicken. But instead of using canned pork and beans, I used canned baked beans in tomato sauce. The difference? A can of baked beans has more beans. A similarly sized can of pork and beans has more sauce than beans. For added depth of flavor, I threw in slices of chorizo de Bilbao. And, as a final garnish, some torn fresh sweet basil.

Recipe: Chicken and bean stew


  • 6 chicken thighs, bone-in, each cut through the bone into 4 to 6 pieces
  • salt
  • pepper
  • 4 tbsps. of flour
  • 3 tbsps. of olive oil
  • 3 tbsps. of butter
  • 1 chorizo de Bilbao, sliced thinly
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1 can of diced stewed tomatoes
  • 1/4 tsp. of dried oregano
  • 1 can of baked beans in tomato sauce (or use 2 cans of pork and beans)
  • about 10 sweet basil leaves, torn


  1. Place the chicken in a bowl. Add salt and pepper. Mix well. Sprinkle in the flour, toss to coat each piece well.
  2. In a thick-bottomed pot, heat the olive oil and butter. Add the chicken pieces and brown, in batches if necessary.
  3. Add the chorizo slices, onion and garlic. Cook, stirring occasionally, until the onion starts to turn translucent.
  4. Pour in the diced stewed tomatoes. Add the oregano. Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer for 20 minutes or until the chicken is done.
  5. Pour in the baked beans with the sauce. Stir. Taste and adjust the seasonings. Simmer for another 10 minutes.
  6. Stir in the basil and serve hot.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4