Recipes:
Chicken and Calico Beans
INGREDIENTS
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 2 stalks celery, chopped
* ½ cup ketchup
* ½ cup brown sugar
* 1 tablespoon prepared mustard
* 1 teaspoon white vinegar
* 1 teaspoon salt
* 2 cups chopped cooked chicken
* 1 (16-ounce) can red kidney beans, drained
* 1 (16-ounce) can baked beans
**SERVES:** 6
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MAKE AHEAD
You can prepare this dish through **step 3** up to **4 hours ahead**.
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VARIATION
If you have white beans or pinto beans on hand, they can be used instead of the kidney beans.
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DIRECTIONS
**1.** Preheat oven to **375°F**. Heat oil in a skillet over medium-high heat; add onion and celery. Cook, stirring occasionally, until celery is tender, about **5 minutes**.
**2.** Combine ketchup, brown sugar, mustard, vinegar and salt in a small bowl.
**3.** Add chicken and beans to skillet; stir well. Pour ketchup mixture over chicken and beans; stir to coat.
**4.** Spoon mixture into a medium casserole. Bake chicken mixture until hot and bubbly, about **35 minutes**.
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Make It Quicker
* Save time washing dishes and use an ovenproof pan. A cast-iron skillet or a Dutch oven would be suitable for this recipe.
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