Chicken and black-eyed bean stew

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 700 g skinless chicken pieces
• 300 g black-eyed beans, soaked overnight and drained
• 4 medium tomatoes, washed and blended
• 1 medium tatashe (red bell pepper), washed and blended
• 1 medium onion, peeled and chopped
• 2 tbsp groundnut oil
• 800 ml water or unsalted stock
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Boil the soaked beans in fresh water for 40–45 minutes until tender, then drain.
2. 2Step 2. Heat the oil, soften the onion, add the blended tomato and pepper and cook for 10 minutes until reduced.
3. 3Step 3. Add the chicken and stock and simmer for 25 minutes.
4. 4Step 4. Stir in the cooked beans and simmer for a further 10 minutes.
5. 5Step 5. Check the chicken is cooked right through with no pink meat and the juices run clear before serving.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.