Tavuklu Kuru Fasulye

Ainekset

2 cups / 340 gr Cannellini dried white beans or

14oz/1 can of pre-cooked cannellini (or haricot) beans, rinsed

1 medium yellow onion, finely chopped

1 green (pointy) or bell pepper, finely chopped

Handful of coriander, coarsely chopped

15ml/1 tablespoon olive oil

225-300g chicken breast/thigh, cut in small chunks

14oz/ 400 gr can of chopped tomatoes

300ml/ 1 ¼ cups water

1/2 tablespoon gochujang

1 teaspoon sea salt flakes

1/2 teaspoon freshly ground black pepper

2:3:4 ratio of ground cardamom, coriander and cumin

1 teaspoon red pepper flakes

Ohjeet

In a heavy pan, sauté the onion with the olive oil until soft. Add the meat and sauté for another minute or so. Stir in the green peppers, chopped tomatoes and the red pepper paste (if using) and mix well. Cover and simmer on low heat for 20 minutes. Then stir in the cooked beans and the water, mixing gently so that the beans won’t break. Season with salt, black pepper and red pepper flakes. Cover and cook in medium heat for about 10 minutes. Stir in the coriander and combine well.

Muistiinpanot

Pairing: Vegetable Bulgur Pilaf