Recipe by Steve_G
Great flavor and very healthy.
Top Review by Wileysmom
I made this night before last. I had never used soaked over night beans. I am lazy and last minute and had always resorted to canned. But this time I planned ahead. While the flavors were wonderful the beans were a little tough. However, upon eating the leftovers the next day for lunch I found that this dish was even better. I heated a bowl for lunch and ended up eating spoonfuls cold out of the plastic container with much enjoyment. I must admit that after tasting the finished product I added a bit chicken boullion powder (two teaspoons) The finished product resulted in an enjoyable meal. However, I must warn that the chicken bacame a disturbing grey color. But it you close your eyes it is worth it.
- 4 cups dried black beans
- 1 1⁄4 gallons water
- 2 lbs boneless skinless chicken breasts, sliced
- 2 medium red peppers, diced
- 1 medium red onion, diced
- 2 cups cleaned okra (fresh or frozen)
- 1 head garlic, diced
- 2 medium tomatoes, diced
- 1 bunch chopped scallion
- 1⁄2 bunch chopped basil
- 1⁄2 bunch chopped cilantro
- 1 tablespoon ground cumin
- fresh cracked black pepper
Directions See How It's Made
- Soak beans overnight in water.
- The beans will double in volume.
- Discard water and fill with new water to same level.
- Add onion, garlic and cumin, simmer beans for one hour or until liquid is mostly absorbed and beans are semi soft.
- If all liquid evaporates before beans are cooked add water (at least 1/2 inch above beans).
- Add red pepper, okra and tomatoes and continue to simmer for 15 minutes.
- Finally; add sliced chicken, scallions, basil and cilantro.
- Pull off heat and let chicken braise in the stew without any heat for approximately 10 minutes.
- Serve when chicken is cooked and tender.