Haricot Blanc au Poulet (chicken and White Beans)
Ingredients
- 8 ounces white navy beans (230 g)
- 2 medium garlic cloves (1/5 ounce total, 6 g), peeled
- 1 medium onion (4 ounces, 110 g) peeled, quartered
- 1 whole chicken (3 pounds, 1.4 kg), trimmed, cut into 8 serving pieces
- 3 tablespoons tomato paste
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 medium red pepper core, seeds, and ribs removed, cut into 6 strips
- 1 cup water (240 ml)
Instructions
(Tunisia). Makes 6 servings. Cover the beans with water and bring to the boil. 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). Drain the beans and add fresh water to cover by about 2 inches (5cm). Bring to the boil and simmer, covered, until just tender, 25 to 30 minutes. Drain and set aside. Drop the garlic through the feed tube of a food processor with the metal blade in place and the motor running. Process until finely chopped, about 5 seconds. Add the onion to the contents of the work bowl and chop it fine, about 6 pulses. Combine the chicken pieces, tomato paste, salt, pepper, paprika, garlic and onion in a large bowl. 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. Add the red pepper slices, then stir in the water and beans. Cook, covered, over medium-low heat until the chicken is tender, about 50 minutes. Turn the chicken pieces once. If the liquid evaporates before the chicken is cooked, add about 1/4 Cup (60ml) more water.
