Black Bean Chicken
By Colleen Frampton
Healthy and yummy black beans with a sweet tangy sauce over chicken or served vegan over rice.
6 cups dry black bean (washed)
6 cups water
1 cup Crown Maple Syrup
1 large onion (diced)
1 bell pepper (diced)
1/3 cup brown sugar
3 Tbsp salt (to taste)
3 Tbsp pepper (to taste)
32 oz can tomato puree
16 oz can diced grilled tomatoes
4Tbsp garlic powder
1 diced fresh hot pepper (your choice)
4 large chicken breasts
1. In a large stock pot, pour in water, salt, pepper, onion and garlic and bring to a boil. After washing, add the black beans to the pot and leave the lid off. Cut heat back but maintain a low rolling boil.
2. Add onion, bell pepper, Crown Maple Syrup, brown sugar and hot pepper (if you choose). Continue to cook it down stirring occasionally until the beans are done and the dish thickens. (About 2 to 3 hours -- the longer it cooks, the thicker it gets.)
3. Bake or grill the chicken breasts.
4. Serve with rice and a green such as kale and ladle the beans over everything.
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