This is an easy and delicious way to cook beans. You can store it in small plastic containers in the refrigerator for a month and have tasty beans with rice ready to defrost and eat any time.


  • Chicken breasts (3 pieces, with bones and skin)
  • White Kidney Beans (10 cups)
  • Fresh cilantro (coriander) leaves (1/2 cup )
  • Fresh spinach (10 leaves)
  • Red Onion (1 medium)
  • Chicken stock (1 tbspn.)
  • Vegetable stock (1 tbspn.)
  • Garlic (4 cloves.)
  • Salt (1 tbspn.)
  • Olive Oil (5 tbspn.)
  • Oregano (1 tspn.)
  • Thyme (1 tbspn.)
  • Jalapeno Pepper, optional (1)


  • Soak beans in water overnight.The following day, drain and rinse thoroughly with fresh water.
  • In a large pot, boil approx. 3 liters of water on high temperature.
  • Place the beans in fresh cold water, bring to boil and cook at slow boil until tender (about 2 hrs.) Drain and put them aside.
  • Place the chicken in 3 cups of fresh water, bring to boil and cook at slow boil. (about 15 minutes)
  • Cut the chicken in small pieces and put stock aside (descard bones and skin).
  • Blend one cup of chicken stock whith and the rest of ingredients.
  • Place the mix in a large pot and let it boil on medium temperature, then add 1 cups of stock from chicken.
  • Add the chicken to the boiling mixture, cover the pan and let it cook on low temperature for 10 minutes.
  • Blend 3 cup of the beans with the rest of the stock and return it back with the rest of the beans.
  • Mix beans and chicken mix and simmer for 10 min.
  • Serve with rice.

Enjoy one of the most nutritious meals you can have!

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