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Chicken and Butter Bean Bake recipe

Chicken and Butter Bean Bake recipe



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  • Recipes
  • Ingredients
  • Beans
  • Butter beans

This dish looks a lot like shepherd's pie, but it's not. The base has chicken in it, instead of lamb and it's topped with butter beans, not mashed potatoes. It's a delicious, protein-rich dish that's always a hit with my family.

4 people made this

IngredientsServes: 4

  • 450g dried butter beans
  • 4 tablespoons milk
  • salt to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 450g chicken, blitzed in a food processor until minced
  • 1 courgette, chopped
  • 1 large tomato, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 115g Mozzarella cheese, grated
  • 4 tablespoons grated Parmigiano Reggiano (Parmesan) cheese

MethodPrep:20min ›Cook:30min ›Extra time:8hr soaking › Ready in:8hr50min

  1. Place the butter beans into a large container and cover with several centimetres of cold water; let stand 8 hours to overnight. Drain and rinse.
  2. Preheat an oven to 200 C / Gas 6. Drain the soaked butter beans and cook according to package directions.
  3. Blend the cooked butter beans and milk together in a liquidiser until smooth; season with salt. Set aside.
  4. Heat the olive oil in a large frying pan over medium heat; cook the onion in the hot oil until soft, about 5 minutes. Add the chicken and cook until completely browned, 7 to 10 minutes more. Stir the courgette, tomato, cumin and cayenne pepper into the chicken; cook until the vegetables are slightly tender, about 7 minutes more. Spread the mixture into the bottom of an 18x28cm or similar sized baking dish; pour the butter bean mixture over the chicken and vegetables in a single, smooth layer. Top with Mozzarella and Parmigiano Reggiano cheese.
  5. Bake in the preheated oven until the top is browned and crisp, about 10 minutes.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

by Toni in the Kitchen

This recipe is very good, however the Lima Beans are bland and Mozzarella cheese is too. We really enjoyed the chicken layer. The next time I make it I will try and stronger tasting cheese. If anyone has come up with a better idea I'd love to hear it too. I'm suprised at the number of Calories listed in this recipe.-19 Dec 2009

by Jana

When pureeing the lima beans, I added 1 tsp. cumin, salt to taste, dash cayenne pepper, about 3 tbs. of olive oil, and 1/4 cup Parmesan cheese. I also added 1 cup cooked cauliflower to increase the quantity.-08 Jan 2010

by MISSJACKIE

I loved the idea of this recipe, but I took a lot of liberties based on what ingredients I had available. It worked well with 2 cans of garbanzo beans for the topping!-05 Sep 2016

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Sausage, Tomato & Butter Bean Bake

Butter beans originate from Greece and are simply delicious served with good-quality sausages. There is now a fantastic selection available and you can choose from fresh chorizo, venison or a more traditional pork and leek. Haricot or borlotti beans would also work well for this dish, as would a little chilli and garlic in the tomato sauce.

Method

step one Preheat the oven to 180°C/350°F/gas 4. Heat 1 tablespoon of the oil in a large, heavy-based frying pan. Add the sausages and cook gently for 1–2 minutes or until just sealed and lightly browned on both sides. Transfer to a plate and set aside.

step two Wipe out the frying pan and then add the remaining olive oil. Tip in the onion and sage and sauté very gently for about 10 minutes until the onion is completely softened but not coloured. Add the tomatoes, bring to a simmer, then cook for about 5 minutes, stirring occasionally until the sauce is slightly reduced and thickened. Then season to taste.

step three Transfer the tomato mixture to an oven dish and stir in the butter beans, then arrange the sausages on top, burying them into the mixture. Roast for 15–20 minutes until the butter beans are bubbling and the sausages are cooked through and tender. Serve straight to the table and allow everyone to tuck in.


Chicken + Stuffing + Green Beans

Casserole dishes are some of our very favorites for dinner, and especially the holidays. We know that dishes like Twice Baked Potato Casserole and Green Bean Casserole are favorites, but today we are hoping to introduce you to another dish that you will love.

This Chicken and Green Bean casserole (aka Chicken Stuffing Casserole) is a family favorite. We feel like you get a little bit of everything with the chicken, green beans and stuffing.

We also love that it is very simple. There are a few steps needed to prep the chicken, stuffing, and veggies, but they’re easy and result in a very flavorful, hearty casserole perfect to enjoy all year long.


Cauliflower cheese and white bean bake recipe

This is the ultimate in comfort food &ndash cauliflower cheese reinvented as a legitimate meal. It&rsquos just as comforting as the original, but with a touch more protein and a crisp breadcrumb topping. For a more substantial meal you could add cooked brown rice &ndash just boil it in a separate pan while the first one is cooking, then stir it through before baking. You&rsquoll need a bigger dish to accommodate it, though!

Tip: this will keep in the fridge for up to 3 days, covered or stored in an airtight container. Reheat to piping hot to serve. Not recommended for freezing due to the high dairy content &ndash you can, but it doesn&rsquot show it at its best!

Ingredients

  • 1 large onion, or 120g/4.2oz frozen diced onions
  • 1 tbsp cooking oil, plus extra for greasing
  • 1 x 400g/14oz tin of butter beans
  • 1 x 400g/14oz tin of cannellini beans
  • 500 ml chicken stock, or water and 1 stock cube
  • 0.5 tsp mustard, any type
  • 1 pinch grated nutmeg
  • 1 large head of cauliflower, or 450g/16oz frozen cauli florets
  • 120 g mature Cheddar, or similar
  • 2 slices of bread, blitzed or grated to crumbs, or 4 tbsp dried breadcrumbs
  • 1 pinch each of salt and pepper, to taste
  • 1 large onion, or 120g/4.2oz frozen diced onions
  • 1 tbsp cooking oil, plus extra for greasing
  • 1 x 400g/14oz tin of butter beans
  • 1 x 400g/14oz tin of cannellini beans
  • 17.6 fl oz chicken stock, or water and 1 stock cube
  • 0.5 tsp mustard, any type
  • 1 pinch grated nutmeg
  • 1 large head of cauliflower, or 450g/16oz frozen cauli florets
  • 4.2 oz mature Cheddar, or similar
  • 2 slices of bread, blitzed or grated to crumbs, or 4 tbsp dried breadcrumbs
  • 1 pinch each of salt and pepper, to taste
  • 1 large onion, or 120g/4.2oz frozen diced onions
  • 1 tbsp cooking oil, plus extra for greasing
  • 1 x 400g/14oz tin of butter beans
  • 1 x 400g/14oz tin of cannellini beans
  • 2.1 cups chicken stock, or water and 1 stock cube
  • 0.5 tsp mustard, any type
  • 1 pinch grated nutmeg
  • 1 large head of cauliflower, or 450g/16oz frozen cauli florets
  • 4.2 oz mature Cheddar, or similar
  • 2 slices of bread, blitzed or grated to crumbs, or 4 tbsp dried breadcrumbs
  • 1 pinch each of salt and pepper, to taste

Details

  • Cuisine: British
  • Recipe Type: Cauliflower
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 4

Step-by-step

  1. First peel and finely slice your onion and add to a large nonstick pan, or shake in the frozen onions if using those instead. Add a tablespoon of oil and a pinch of salt and cook gently over low heat for 5 minutes to start to soften.
  2. Drain and thoroughly rinse your beans and tip them into the pan. Cover with the stock (or water and a stock cube), then add the mustard and nutmeg. Bring to the boil, then reduce to a simmer for 20 minutes.
  3. Make sure there is a shelf in the middle, then turn your oven on to 180°C/160°C fan/356°f/gas mark 4.
  4. Lightly grease a decent-sized ovenproof dish &ndash anything around 20cm x 20cm (8inches x 8inches), so anything around this size, or a medium cake tin or pie dish, will do.
  5. Remove the outer leaves of your cauliflower. Cut the heavy stalk from the bottom and chop the cauli into small florets &ndash as a rough guide, the top should be no bigger than a 50p piece so they cook evenly. It makes it easier to eat as well.
  6. Add the cauli to the pan and stir through. Cover to retain as much of the remaining liquid as possible, then cook for 15 minutes, or until the cauli is soft and a fork gently prodded into it goes through with little to no resistance.
  7. Tip the contents of the pan into your prepared dish. Grate cheese over the veg and top with breadcrumbs. Bake in the oven for 10 minutes to crisp the crumbs and melt the cheese, then serve immediately with extra black pepper on top.

This recipe is from Good Food for Bad Days by Jack Monroe, and is available to buy now. (Bluebird, £7.99).

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Ingredients

  • 2 tablespoons butter
  • 1 medium onion, diced (about 1/2 cup)
  • 1 stalk celery, diced (about 1/2 cup)
  • 1 cup Swanson® Chicken Broth
  • 3 cups dry Pepperidge Farm® Herb Seasoned Stuffing (about 6 ounces)
  • 1 3/4 pounds boneless, skinless chicken breast (6 small or 3 large cut in half lengthwise for thinner pieces)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1/3 cup milk
  • 1/4 teaspoon paprika

Recipe Summary

  • ¾ pound chicken breast tenders, cut into 1-inch pieces
  • ½ cup prechopped onion
  • 1 ½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 teaspoons canola oil
  • ½ cup lower-sodium canned black beans, rinsed and drained
  • 1 garlic clove, minced
  • 2 (10-inch) flour tortillas
  • 1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
  • Cooking spray
  • ½ cup pico de gallo
  • ¼ cup reduced-fat sour cream

Combine first 6 ingredients in a bowl toss well.

Heat a large skillet over medium-high heat. Add oil swirl to coat. Add chicken mixture cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.

Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream.


Bean Pot Pepper Jack Pasta Sauce

Bean Pot Pepper Jack Pasta Sauce

1 can Campbell’s Tomato Soup, (26oz.)
1 can Diced Tomatoes (about 14.5 oz.)
1.5 cups Milk
8 oz. Pepper-jack Cheese (shredded)
4 oz. Cream Cheese, softened
1 tsp. Sugar
1 tsp. Paprika
1 tsp. Basil
1/4 tsp. Garlic Powder
2 dashes Tabasco Sauce

Add all ingredients to Bean Pot and stir.
Cook in Microwave for 15-20 minutes, stirring twice during cooking.
Once it’s done, simply ladle out and pour over freshly cooked pasta and ENJOY! So delicious!! & “FREEZER FRIENDLY” put any leftover sauce in a freezer bag for another day!


Chicken, Guacamole, and Bean Nachos

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Chicken, guac, beans, and salsa is a classic combo for a burrito or taco, but it’s equally tasty on nachos. Enjoy with our easy Margarita recipe.

This recipe was featured as part of our Nacho Recipes photo gallery.

Tips for Chicken

Instructions

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Food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. Read our profile of Salvatore Bklyn, get our best ricotta recipes, and discover the differences between ricotta and cottage cheese.


Chicken and Black Bean Burrito Bowl

With black beans, fresh salsa, a squeeze of lime, and creamy Greek yogurt on top of crisp romaine lettuce this Chicken Burrito Bowl is an excellent lunch.

Ingredients

  • 2 cups cooked brown rice warm
  • 1 Tbsp. fresh lime juice
  • 2 Tbsp. finely chopped fresh cilantro
  • 3 cups chopped romaine lettuce
  • 1 cup cooked black beans warm
  • 1½ cups shredded cooked chicken breast warm
  • ½ cup shredded Monterey jack cheese
  • 1 cup fresh tomato salsa
  • ½ medium avocado sliced
  • 4 Tbsp reduced-fat (2%) plain Greek yogurt

Instructions

2B Mindset Plate It!
A great lunch option. Replace brown rice and beans with veggies for dinner.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

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Bake at 375 F in the preheated oven for about 20-25 minutes until the chicken is completely cooked through. Remove from the oven. Top with chopped green onions. Your Mexican Street Corn Black Bean Chicken bake is ready!

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