Kuru Fasulye (Haricot Beans with chicken in a Tomato Sauce)
Ingredients
- Chicken breast fillets (2-3), or
- approx. 4 chicken thighs, cut into
- pieces
- 1 onion, chopped
- 2 beefy tomatoes, skinned and
- chopped
- 1 large tbsp. tomato purée
- 1 tbsp. vegetable stock powder
- 1 tbsp. Joan's mixed dried herbs
- (parsley, chives, dill)
- 2 tsp. paprika
- Salt/ground pepper
- 1-2 tsp. chilli powder, or to taste
- ¼ tsp. cayenne pepper, or to taste
- 3 or 4 x 410 gr. (14 oz.) cans Haricot
- beans (or 500 gr. (1 lb. 2 oz.) dried
- white kidney beans, soaked and boiled)*
- 2 peppers, diced, green/red or mixed
- Water to cover
- Olive oil
- Preheat oven to 160°C.
Method
Fry onion in olive oil, add chicken pieces and fry gently until chicken is lightly browned. Add chopped tomatoes, stock powder, tomato purée, herbs and seasoning, including chilli powder and cayenne pepper if using. Add a little water and simmer gently.
Put drained and lightly rinsed beans into the casserole dish. Sprinkle over diced peppers. Pour over the tomato and chicken and stir round. Add boiling water to the casserole at this stage to cover by approx. 1 cm. (½ "). Put on lid and place in oven. Cook at 160°C for ¾ hr. Turn up heat to 180°C for another 15 minutes, stirring occasionally. Keep an eye on the water and add to it if necessary. It should have plenty of juicy sauce.
Serve with plain or tomato rice and plenty of crusty bread.
* See instructions for soaking dried beans
For Lamb with Baked Beans, substitute chicken with 250-300gr. (9-12 oz.) cubed lamb.