Savory Pinto Beans and Chicken

One bag dried beans, 2 lbs. rinsed and soaked in the morning to be cooked at night. 6-8 hours.

When ready, drain and rinse beans. Transfer to stock pot and cover with water 3-4 inches above beans.

Add salt, pepper, 3 bay leaves, 1 chopped up yellow onion, 1 chopped up green pepper, 2 chicken legs, 1 tsp ground thyme.

Bring to boil and simmer for 1 hour or more until beans are tender. If bland, add a little more salt.

Eat as is or with rice, DFGF cornbread and your favorite condiments such as a squeeze of lime, taco sauce, chopped cilantro, crushed tortilla chips or whatever else you like. Or, if your son hates beans like mine does, give him the cooked chicken legs, eat some beans and use leftovers to make bean burgers or bean tamale pie that *maybe* he’ll eat. (The recipes for those will be added soon because that is exactly what I’ll be doing).

This recipe has benefits. In addition to being safe on GFDF diet, it is very inexpensive, highly nutritious, and makes a prolific amount of leftovers.



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Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

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