Pulled Chicken Baked Beans

by | Updated: December 3rd, 2016

Baked beans are typically served to the side of hot dogs and pulled pork sandwiches. That’s all fine and dandy, but these protein-packed gems deserve center stage. With a few healthy swaps and hearty mix-ins, this classic southern comfort becomes way too substantial to play second fiddle.

It’s another Fun, Fit Foodie makeover! If you enjoyed my remake of Texas Two-Step Stew, you’ll fall head over boots for this army-sized meal. It serves a family of four, plus some for leftovers. With this recipe, tomorrow’s lunchboxes practically pack themselves.

Baked Beans Recipe with Chicken
Shiloh Farms Organic Navy Beans provide 12 grams of protein in just 1/4 cup!

 

Pulled Chicken Baked Beans
Serves 6

Nutritional profile per serving:
266 calories
1 g total fat
0 g saturated fat
40 g carbs
8 g fiber
24 g protein
*Plus, a good source of vitamin C and iron

Ingredients

7 ½ cups water
1 cup apple cider vinegar
½ cup canned chopped tomatoes, drained
1/3 cup unsulphured molasses
¼ cup firmly packed brown sugar
1 tsp. dry mustard powder
1 bay leaf
2 boneless, skinless chicken breasts
1 cup dry navy beans or great northern beans, rinsed
1 cup onion, chopped

Directions

  1. In a medium bowl, stir water with cider, tomatoes, molasses, brown sugar, mustard powder and bay leaf.
  2. Add chicken, beans and onion to a pressure cooker or crock pot.
  3. Pour cider mixture over top.
  4. Set the pressure cooker for 20 minutes.
  5. Check the beans. If still too firm, set the pressure cooker for 10 additional minutes. Remove the chicken breasts and place in a bowl and use two forks to pull the meat into shreds.
  6. Stir the chicken back into the beans to create a thick, stew-like dish.