Portuguese Black Bean Chicken Stew

READY IN: 2hrs 15mins
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.

Ingredients Nutrition


  1. Soak beans overnight in water.
  2. The beans will double in volume.
  3. Discard water and fill with new water to same level.
  4. Add onion, garlic and cumin, simmer beans for one hour or until liquid is mostly absorbed and beans are semi soft.
  5. If all liquid evaporates before beans are cooked add water (at least 1/2 inch above beans).
  6. Add red pepper, okra and tomatoes and continue to simmer for 15 minutes.
  7. Finally; add sliced chicken, scallions, basil and cilantro.
  8. Pull off heat and let chicken braise in the stew without any heat for approximately 10 minutes.
  9. Serve when chicken is cooked and tender.

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