- 1 lb. Dry beans (Soaked in water overnight)
- 7 1/2 oz Chicken breast
- 3 tablespoons margarin or butter
- 2 medium size onions (chopped)
- 2 medium size tomatoes (chopped)
- 1 tablespoon salt
- 3 cups chicken stock
Cut the chicken breast in cubes. Boil the beans for 30 minutes. Drain the water and let it cool. In a deep sauce pan melt the butter. Saute the chicken breast for 5 minutes, then add chopped onions. Saute the onions for another 5 minutes with chicken, then add the chopped tomatoes and continue sauteing until tomatoes are soft. Add the salt and the chicken stock to the saute pan. Boil everything for about 15 minutes. Transfer everything with the cooled beans to a casserole dish. Bake in a preheated oven until the beans are soft. 350F for about 1 to 1 1/2 hours. Serve with rice and italian bread.