Recipe: Beans and Cream-Chicken on Rice - Page 1
Forum section: electronics / general

author: Ysjoelfir
author_rank: Frequent Contributor
timestamp: April 12, 2021, 07:50:04 pm
content: Another easy, cheap, quick and tasty one. Probably also a bit of a classic german one, at least I know it since I was a child.You need:- 1 Pack of Beans, preferably Phaseolus vulgaris as that is what we in germany usually call "Bean".- Rice of your Choice- 1 Pack chicken boobs or already pre cut into strips- 1 Pack (200 ml) heavy cream- 1 Onion, large (European large, not US large, which would be like five EU large)- a splash of white wine- A stock cubeInstructions:- Start cooking your rice the way you like it.- Dice onions, cut chicken boobs into strips if not already done- Toss that in a greased pan and brown a bit- Meanwhile cut beans into roughly the same size as the chicken strips. One could call that "bite sized". If your beans are older its suggested to cut them not in 90 degrees but in a shallow 20 to 30 degrees to have shorter fibers.- Add a bit of water to a pot, add half of the stock cube and a spoon full of savory. Add beans and cover with a lid. Toss around and let it steam until the beans are tender.- While that is happening your chicken should now be already brown. Black is not prefered, so stop early.- Add a goooood splash of white wine to the pan and deglaze the bottom.- When the alcohol is evaporated add the other half of the stock cube, the cream and some spices of your liking. I prefer to add a bit of ground mushrooms, thyme and of course salt and pepper. let it bubble a bit until it has a consistency you like.- Your rice should be done now as well, so serve and enjoy.

author: sarge
author_rank: Contributor
timestamp: April 12, 2021, 08:04:34 pm
content: If your leftovers disappear over night, I know nothing about it.

author: Ysjoelfir
author_rank: Frequent Contributor
timestamp: April 12, 2021, 08:07:07 pm
content: Which leftovers?

author: sarge
author_rank: Contributor
timestamp: April 12, 2021, 08:09:41 pm
content: Exactly! I ate them all, muah ha ha ha!

author: Ysjoelfir
author_rank: Frequent Contributor
timestamp: April 12, 2021, 08:11:12 pm
content: Damn' it!...Nah, no problem, I always have more beans at hand

author: T3sl4co1l
author_rank: Super Contributor
timestamp: April 12, 2021, 11:56:42 pm
content: Huh, those look more like snow peas (immature pods, flat) than green beans (rounder, somewhat more mature pods of the whatever regular bean beans).Related, if you use coconut milk, and more (and different) spices, you've basically got a curry.Regarding broth, I'm fond of using "Better Than Bouillon", a gooey paste (refrigerate after opening!) with much better flavor than cubes. Cubes will certainly get you there, of course.Tim

author: DrG
author_rank: Super Contributor
timestamp: April 13, 2021, 12:48:42 am
content: Quote from: T3sl4co1l on April 12, 2021, 11:56:42 pmYeah, that's what I thought when I saw the pics also...from:https://www2.palomar.edu/users/warmstrong/ecoph33.htmA) being the vulgaris and C) being the snow pea. But looking around some more (that site and others) there are a whole lot of different bean varieties. One good thing I like about this sub-forum is that I get to see (pictures at least) of common veggies that are not at all common when I go to the grocery.

author: Ysjoelfir
author_rank: Frequent Contributor
timestamp: April 13, 2021, 08:35:57 pm
content: I actually researched the german name and it was said that this is the right oneHowever, you see how it looks like, the long flat ones. Roughly 5x20x200mm in size. Squeaks if you chew on it.

author: bsfeechannel
author_rank: Super Contributor
timestamp: May 21, 2021, 03:00:14 am
content: What you used is actually called runner bean, or butter bean (Phaseolus coccineus).

author: bsfeechannel
author_rank: Super Contributor
timestamp: May 24, 2021, 03:16:26 am
content: My first attempt.The stock cube I used contains annatto, a.k.a. achiote, a.k.a. lipstick tree (Bixa orellana) that gave a yellowish color to the cream. I used Phaseolus vulgaris, instead of Phaseolus coccineus, which is what the OP apparently used. I used marjoram as a spice for the chicken strips and rosemary for the beans. Cheap and very easy to cook. And goes well with white wine.