These beans with chicken and tomato is one of those recipes like so many others that arise from what's in the fridge and then stay forever in my kitchen.

I love traditional legumes, those that are taken with spoons in a traditional way, but I recognize that I like them too much to limit them to that. So I turn to cooked legumes many times to use them in combination with what's left in the fridge, whether it's some fish (with cod they're brutal) or some meat or chicken like today.

Today we also take advantage of that homemade tomato sauce that I always have in the fridge and that gives us so many joys always on the plate. The best thing is that you can use this recipe as you please and replace the beans po garbanzops or lentils and chicken with whatever you have left in the fridge. That said, they've come to stay home and I hope in your kitchen too


  • 1 red onion
  • 2 spring onions
  • 2 garlic cloves minced
  • 1 jar of cooked white beans
  • 2 chicken breasts (or your favorite part of boneless chicken)
  • 1/2 glass of white wine
  • 300g homemade tomato sauce


Finely chop the vegetables. In a saucepan, we skip them until the onion is well tender.

In the meantime, we cut the chicken breasts into squares. Sprinkle and heat two tablespoons of extra virgin olive oil in a saucepan.

We brown over high heat. We don't want it done at all, but it does seal the meat well so it'll be juicy later.

When we have the golden chicken, add the roasted beans to the saucepan, add the wine and let it cook over medium heat until the wine has evaporated.

Then add the homemade tomato sauce and move making sure everything is well integrated

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