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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Venezuelan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash beans and drain. Let them soak overnight or at least 3 hours before cooking. Discard the water. | 2. Pour the beans in a large pan, into the 6 cups of water. I like to have the water level about 1 inch above the beans. Cook on high to boiling point, then simmer for 1 hour. If water level recedes to less than 1/2-inch, add a little more. Stir the beans every 10 to 15 minutes. Don't let them stick to the bottom of the pan. | 3. Meanwhile, place the vegetable oil in a frying pan with the allspice and the brown sugar. Brown the diced chicken breasts. | 4. Mix all of the spices (onion, celery, pepper, cilantro or coriander, parsley, and garlic)and stir fry with the chicken until the onion softens, Add the wine and cook for 2 minutes. Add the ketchup and 1 cup of water. Simmer for 5 minutes. Set aside until beans are ready. | 5. After cooking the beans for 1 hour, add the potatoes and the carrots cut into julienne strips, the can or tomato concasse, the stir fried chicken and aromatic herbs (as desired). Adjust the salt and pepper to taste. | 6. Serve hot on rice. | 7. SUGGESTIONS: | 8. Instead of chicken use dice pork or salted pork, ham, ground beef, bacon, etc. or a mixture or combination of these (your choice). | 9. Pressure cooker may be used. In this case, cooking time is reduced. Cook the beans seperatley 20 to 30 minutes then add the rest and cook another 20 to 25 minutes. | 10. Beans may be baked. | 11. If you want to freeze this dish, remove the potatoes. Use fresh potatoes for next meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navy bean	1 1/2	1/2	black-eyed	156.7016	30.5217	14.3838	1.6372
chicken breast	1/2 - 3/4		boneless skinless diced	0.0	0.0	0.0	0.0
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
onion	1		chopped sized	64.0	14.944	1.76	0.16
carrot	1			25.01	5.8438	0.5673	0.1464
potato	1			-	-	-	-
red bell pepper	1/2		chopped	-	-	-	-
pimiento strip	1/4			-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
water	6	cups		0.0	0.0	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
white wine	1/4	cup		-	-	-	-
ketchup	1	tablespoon		-	-	-	-
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
salt pepper				-	-	-	-
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099
thyme	1	teaspoon	powdered	0.8079999999999999	0.1956	0.0445	0.0134
coriander	1	teaspoon		0.0767	0.0122	0.0071	0.0017
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.