KIDNEY STEW RECIPE RECIPES

Name: Kidney Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained; 2 hard-boiled large eggs, chopped; 1/2 cup sliced celery; 1 small onion, chopped; 1/4 cup mayonnaise; 1/4 cup dill pickle relish; 1/2 teaspoon pepper; 1/4 teaspoon salt; Leaf lettuce, optional

KIDNEY BEAN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Kidney Bean Salad Recipe: How to Make It - Taste of Home image

My daughter's friend made this as a side dish, but it's hearty enough to enjoy as a light lunch or even a dinner entree.

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
2 hard-boiled large eggs, chopped
1/2 cup sliced celery
1 small onion, chopped
1/4 cup mayonnaise
1/4 cup dill pickle relish
1/2 teaspoon pepper
1/4 teaspoon salt
Leaf lettuce, optional

Steps:

In a bowl, combine all of the ingredients except the lettuce; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 532 calories, FatContent 28g fat (5g saturated fat), CholesterolContent 222mg cholesterol, SodiumContent 1227mg sodium, CarbohydrateContent 51g carbohydrate (16g sugars, FiberContent 13g fiber), ProteinContent 21g protein.

CHICKEN STEW RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Chicken Stew Recipe | Giada De Laurentiis | Food Network image

For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Steps:

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with the bread.
Serving suggestion: crusty bread.

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