1 (6 ounce) can pinto beans, drained
1 (4 ounce) can sliced, with liquid reserved
1 can sliced black olives
1 tablespoon butter
2 tablespoons lemon juice
In a large bowl, mix pinto beans, black olives, butter, lemon juice and reserved liquid. Cover and refrigerate several hours if at all possible.
Preheat oven to 350 degrees F (175 degrees C). Place chicken measurements on a sheet of aluminum foil. Wrap foil around the chicken and spoon garlic, olive, olive oil and reserved liquid over each chicken. Place on foil.
Arrange evenly over foil, about 3 inches apart. They should be about 1/4 inch thick. Bake uncovered on all sides until chicken is cooked through, about 8 to 10 minutes. Turn foil often.
Bake at 350 degrees F (175 degrees C) for about 1 hour until chicken is no longer pink at the thigh and internal juices of chicken are tender and juices run clear.
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