2 whole chicken 1/2 tsp salt 1 tsp heaping of ground cumin 1 Tbsp coconut oil 1 lg can of Green Enchilada Sauce 1 lb of White Nav Beans 1 lb of Other White Beans (I used Peruvean beans)
The reason I cook the beans separate from the meat is because they cook at different rates. I like the beans to be creamy but not fully bursted so thethey take longer to cook than chicken. |
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AuthorWhether it's a weekly meal or Shabbat--You can make wonderful dishes very quickly. Archives
May 2014
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