Chicken Breast with Braised Red Beans

We present to your attention a recipe for a hearty, healthy and fragrant dish. The combination of soft chicken and red beans is perfect for lunch or dinner. The dish is quite easy to prepare, is stored for a long time and does not lose its richness after repeated heating. It is not necessary to use chicken breast - it can be replaced with hips or legs.

Pick your recipe

Ingredients:

• Red Beans - 200 g;

• White onion - 3 pcs;

• Chicken breast - 500 g;

• Carrots - 2 pcs;

• Water - 250 ml;

• Tomato paste - 3 tbsp. l;

• Vegetable oil - 2 tbsp. l;

• Salt

Cooking:

1. Rinse the red beans thoroughly and soak it in water for 7-10 hours. It is recommended to leave her overnight. If it takes longer to soften the beans, replace the water with clean water and put it in the refrigerator for a couple of hours.

2. When the beans swell, drain the water and rinse the beans well with clean water.

3. Put the beans in a pan and pour cold water so that it is one and a half centimeter higher than the beans, completely covers it.

4. Place the pot on a large fire. Wait for boiling, drain the water and again fill the beans with cold water, but this time the water level should exceed the beans by 5-6 centimeters. This will reduce cooking time.

5. Bring the beans to a boil over high heat, add salt and reduce heat. Cover and cook over low heat until cooked. Cooking time will depend on the bean variety, quantity, and whether it has swollen well. Beans can be cooked from 50 minutes to 2 hours.

6. When the beans soften, drain the water and start preparing the dish itself.

7. Peel the white onion and chop it. Grate peeled carrots on a coarse grater.

8. Heat the pan, pour oil in it and put the vegetables there. Fry onions and carrots over high heat until golden brown, stirring occasionally.

9. Rinse the chicken breast and cut it into cubes.

10. To the onions and carrots add 3 tbsp. l tomato paste and fry for a minute.

11. Put chicken in the pan. Add salt. Fry for 3 minutes, stirring constantly, until the breast turns white.

12. Now put the beans in the pan and pour a glass of boiling water there. Close the skillet tightly with a lid and simmer its contents over low heat for 15 minutes, until the meat is soft.

13. Turn off the stove and let the dish brew for 10 minutes. Serve the dish hot, after sprinkling with fresh herbs on top.

If desired, the beans can be replaced with lentils or use white beans.