Chicken and White Bean Estofada
This is another Rancho Gordo bean recipe. Their beans are of a premium quality. One taste and no-one will have to tell you more. Check out their website, Rancho Gordo.com
Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 of an onion, chopped2 garlic cloves, finely chopped
2 bell peppers, best red and yellow, peeled with a vegetable peeler and chopped
1 cup shredded cooked chicken
1 cup cooked Rancho Gordo Royal Corona Beans with some broth
Salt and pepper to taste
Cooked rice, for serving (optional)
Directions:
Serves 2 to 4Warm the olive oil in a medium- to large-sized pan over medium heat. Add the onion and garlic and saute until the onions are translucent, 6 to 8 minutes. Add the peppers and continue cooking for 10 minutes, until the peppers are cooked through but still firm.
Add the chicken, beans, and bean broth; cook for another 10 minutes or so. Check for seasoning, adding salt and pepper to taste. Remove from heat. Drizzle a little olive oil over the top and serve with rice, if desired.
