This delicious and hearty dish, prepared for lunch or dinner, your household will appreciate. The preparation of beans requires a long heat treatment so that the grains are well boiled and acquire the necessary softness. A slow cooker will cope with this task much easier and faster - beans prepared in this way will turn out to be incredibly tender, and chicken - juicy and fragrant.
Pick your recipe
You will need
- - 2 multi-cups of beans;
- - 5 multi-cups of water;
- - 500 grams of chicken or 800 grams of drumstick;
- - 2 onions;
- - 1 tablespoon of refined olive oil;
- - 1 tablespoon of tomato paste or tomato sauce;
- - 2 bay leaves;
- - salt, sugar, ground black pepper - to taste;
- - Fresh greens of rosemary or dill for decoration.
Instruction manual
1
Rinse beans, pour cold water and leave to swell for 6-8 hours (best of all - overnight). Before cooking, drain the water, and rinse the swollen beans well again.
2
Onion cut into half rings. Rinse the chicken, cut the fillet into pieces, use the drumstick whole. Pour olive oil into the multicooker bowl, spread the chicken and put it on the “baking” mode for 30 minutes. 20 minutes after the start of cooking, add the onions to the multicooker and mix everything - so that the chicken pieces are turned upside down. Continue cooking.
3
Pour the prepared beans into the multicooker, add bay leaf and pepper, pour everything with the indicated amount of water, in which previously mix salt, sugar, tomato paste or tomato sauce until completely dissolved. Set the quenching mode to 2 hours. Stir the dish several times during cooking. Garnish with rosemary or dill before serving.
note
Cooking time in stew mode can be increased or decreased to get softer or denser beans - depending on preferences.