Bean pan with chicken filet
easy
75 mins
75 mins
Ingredients
- 75 g dried red kidney beans, quail beans,
- 7-10 Tbsp white beans and chickpeas
- 2 (250 g each) double chicken fillets
- 1 collar Spring onions
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 4 red chillies
- 2 Garlic cloves
- 1 package (500 g) chunky tomatoes
- 2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Parsley
Directions
- 1
Wash the beans and chickpeas and soak them overnight in 1 litre of water. The next day, wash chicken fillets and dab dry. Clean and wash spring onions and cut them into bite-sized pieces. In a pan with hot oil, fry meat on both sides for about 5 minutes each. Add the white pieces of spring onion and fry briefly. Season with salt and pepper. Remove the chicken meat.
- 2
Put the soaked pulses with the soaking liquid into the pan and simmer covered for about 1 hour. Wash and clean 2 chillies and cut them into rings. Peel and finely chop the garlic. After 30 minutes cooking time add chili, garlic, chunky tomatoes and remaining spring onions and let simmer further. Season to taste with vinegar, salt and pepper. Cut the chicken fillets open and heat them up again on the pulses 5 minutes before the end of the cooking time. Serve garnished with parsley and remaining chillies
- 3
Mill: Zassenhausen
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