Bean Stew with Chicken
- 200 grams dried Yardlong Beans (alternatively, small white beans)
- 1 bay leaf
- 2 onions
- 2 garlic
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion, 500 grams)
- 300 grams tomatoes
- 60 grams Bacon
- 2 tablespoons vegetable oil
- 4 Chicken legs
- freshly ground peppers
Cover beans with water and soak overnight. The next day, drain beans in a colander. Place beans in a pot, cover with fresh cold water, add bay leaf, bring to a boil, skim, cover and cook over low to medium heat for 45-60 minutes until soft.
Peel onions and garlic and finely chop. Rinse soup vegetables, trim as needed, peel if necessary and cut into cubes. Rinse tomatoes, remove stem and dice. Cut bacon into small cubes.
Heat oil in a large pan and fry chicken legs until completely brown. Remove from the pan and season with salt and pepper.
First, fry bacon, then add onions, garlic and soup vegetables, fry briefly and add tomatoes. Add chicken legs to the pan, cover and simmer for 15 minutes over medium heat.
Drain soft beans, add to the pan, mix with the stew and season with salt and pepper. Cover and simmer for 20 minutes. Serve in deep plates with white bread.