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


  1. misao says

    When I was growing up, my mom used to make us chicken and beans about 3 to 5 times a year – just very basic, using canned pork and beans with chicken thigh fillets.

    Now I’m grown, married and far away, I would make it sometimes. Although, nakahiwalay yung chicken and fried dahil yun ang gusto ni mister.

  2. evelyn says

    If I use ox tail instead of chicken, should I tenderize the meat first in water and herbs before cooking the above recipe?

  3. Mignon says

    Miss connie thanks for another menu love it i havent try chicken only pork.but my problem her in Iloilo i cant find chorizo de bilbao in our store wats the option?

  4. may says

    we cook pork and beans regularly but my husband prefers chicken. with this recipe vetted by you, we are sure it will be a good combination. thanks and have a nice day!

  5. Hannah says

    Pork and beans has been my comfort food since college days. Up to now whenever I’m alone and too lazy to cook for one, I’d usually just open a can of baked beans (you’re right, Connie… baked beans have way more beans than pork-n-beans!), zap it in the microwave, add some bottled hickory-smoked barbecue sauce and some chili flakes mid-way, and voila, instant lunch or dinner!

    I have a bag of uncooked navy beans that has been sitting in my pantry for more than a month now, waiting for me to find an easy and inspiring recipe to make home-made pork and beans from scratch. I heard it’s way better than the canned commercial ones. I’m going to try it with this recipe this weekend. Thanks for the inspiration!