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Chicken And Pinto Beans

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Ingredients
  Dried pinto beans 1 Cup (16 tbs)
  Water 2 Quart
  Onion 1 Small, finely chopped
  Carrot 1 Medium, shredded
  Finely chopped green bell pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced or pressed
  Diced baked ham 2 Cup (32 tbs)
  Dried bay leaf 1
  Thyme 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Chicken 3 1⁄2 Pound, cut up and skinned (1 Piece)
  All purpose flour 2 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Pear tomatoes 1 Medium, seeded and chopped (Roma-Type)
  Tomato paste 1 Tablespoon
  Dry salami 1⁄2 Cup (8 tbs), chopped
Directions

Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring water to a boil over high heat.
Add beans.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
While beans are standing, in a 4-quart or larger electric slow cooker, combine onion, carrot, bell pepper, garlic, ham, bay leaf, thyme, and baking soda.
Rinse chicken, pat dry, and coat with flour.
Add beans to cooker; distribute chicken pieces over beans, then pour in broth.
Cover and cook at low setting until meat near thighbone is very tender when pierced and beans are very tender to bite (8 to 9 hours).
Gently stir in tomato, tomato paste, and salami.
Increase cooker heat setting to high; cover and cook until mixture is heated through (20 to 25 more minutes).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
560 Minutes
Ready In: 
570 Minutes
Servings: 
6

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