← All recipes

Haricot Blanc Au Poulet (chicken And White Beans)

Haricot Blanc Au Poulet (chicken And White Beans) comes together with White Navy Beans, Garlic Peeled, Onion Peeled Quartered, Tomato Paste, and Salt. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 8 oz
• 2
• 1
• 3 tbsp
• 1 tsp
• 1/4 tsp
• 1 tsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   Cover the beans with water and bring to the boil.

2. 2

   Remove the beans from the heat and set them aside to soak for 1 hour. (Or soak the beans over night in water to cover).

3. 3

   Drain the beans and add fresh water to cover by about 2 inches (5cm).

4. 4

   Bring to the boil and simmer, covered, until just tender, 25 to 30 minutes.

5. 5

   Drain and set aside.

6. 6

   Drop the garlic through the feed tube of a food processor with the metal blade in place and the motor running.

7. 7

   Process until finely chopped, about 5 seconds.

8. 8

   Add the onion to the contents of the work bowl and chop it fine, about 6 pulses.

9. 9

   Combine the chicken pieces, tomato paste, salt, pepper, paprika, garlic and onion in a large bowl.

10. 10

    Heat the oil in a large skillet over moderate heat, add the chicken mixture and cook, stirring, until the chicken pieces are browned, about 3 minutes.

11. 11

    Add the red pepper slices, then stir in the water and beans.

12. 12

    Cook, covered, over medium-low heat until the chicken is tender, about 50 minutes.

13. 13

    Turn the chicken pieces once.

14. 14

    If the liquid evaporates before the chicken is cooked, add about 1/4 Cup (60ml) more water.