{"id":3174,"date":"2026-10-17T21:44:49","date_gmt":"2026-10-18T01:44:49","guid":{"rendered":"https:\/\/tcoulter.org\/wp\/?page_id=3174"},"modified":"2026-10-17T21:47:59","modified_gmt":"2026-10-18T01:47:59","slug":"asparagus-kidney-bean-chicken-2","status":"publish","type":"page","link":"https:\/\/tcoulter.org\/wp\/recipes-for-the-rest-of-us\/asparagus-kidney-bean-chicken-2\/","title":{"rendered":"Asparagus &#038; Kidney Bean Chicken\u2003"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><br \/>\n1 Lb. chicken boneless thighs<br \/>\n1 Lb. fresh asparagus<br \/>\n1 15 oz. can kidney beans<br \/>\n4 garlic cloves<br \/>\n2 Tbsp. olive oil<br \/>\n3 Tbsp. Butter<br \/>\n1\/4 Tsp. Salt<br \/>\n1\/4 Tsp. black pepper<br \/>\n1\/4 Tsp. turmeric<br \/>\n1\/2 Tsp. powered ginger<br \/>\n3\/4 Cup mixed colored peppers (red, green, yellow, orange) and onion<\/p>\n<p><strong>Instructions:<\/strong><br \/>\n&#8211; Cut chicken into small to medium bite size pieces.  Set aside for now.<br \/>\n&#8211; Cut 3 to 4 inches off the cut end of the asparagus and toss.  Cut remailing asparagus into 1\/2-inch pieces.  Set aside for now.<br \/>\n&#8211; Using a strainer, rise the kidney beans in cold water.  Set aside for now.<br \/>\n&#8211; In a large skillet using medium heat, melt butter and add olive oil.<br \/>\n&#8211; Mix in black pepper, salt, turmeric, and ginger.<br \/>\n&#8211; Add peeled garlic cloves and heat uncovered in oil and butter mix for 10 minutes.<br \/>\n&#8211; Using a fork, smash the garlic cloves.<br \/>\n&#8211; Stir in the pepper and onion mix and heat uncovered for 10 minutes.<br \/>\n&#8211; Stir in the chicken and asparagus pieces.<br \/>\n&#8211; Cook covered for 15 minutes, stir often.<br \/>\n&#8211; Stir in kidney beans and cook covered an additional 15 minutes.<\/p>\n<p>Serve while hot.<br \/>\nFor a simple side dish, try long grain wide rice and sundried tomatoes seasoned with lime juice and cilantro.  <\/p>\n<p><a href=\"https:\/\/tcoulter.org\/wp\/recipes-for-the-rest-of-us\/\">Return<\/a><\/p>\n<p>\u2003<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 Lb. chicken boneless thighs 1 Lb. fresh asparagus 1 15 oz. can kidney beans 4 garlic cloves 2 Tbsp. olive oil 3 Tbsp. Butter 1\/4 Tsp. Salt 1\/4 Tsp. black pepper 1\/4 Tsp. turmeric 1\/2 Tsp. powered ginger 3\/4 Cup mixed colored peppers (red, green, yellow, orange) and onion Instructions: &#8211; Cut chicken &hellip; <a href=\"https:\/\/tcoulter.org\/wp\/recipes-for-the-rest-of-us\/asparagus-kidney-bean-chicken-2\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Asparagus &#038; Kidney Bean Chicken\u2003<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":3018,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3174","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tcoulter.org\/wp\/wp-json\/wp\/v2\/pages\/3174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tcoulter.org\/wp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tcoulter.org\/wp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tcoulter.org\/wp\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tcoulter.org\/wp\/wp-json\/wp\/v2\/comments?post=3174"}],"version-history":[{"count":2,"href":"https:\/\/tcoulter.org\/wp\/wp-json\/wp\/v2\/pages\/3174\/revisions"}],"predecessor-version":[{"id":3176,"href":"https:\/\/tcoulter.org\/wp\/wp-json\/wp\/v2\/pages\/3174\/revisions\/3176"}],"up":[{"embeddable":true,"href":"https:\/\/tcoulter.org\/wp\/wp-json\/wp\/v2\/pages\/3018"}],"wp:attachment":[{"href":"https:\/\/tcoulter.org\/wp\/wp-json\/wp\/v2\/media?parent=3174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}