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1
Wash beans and drain.
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2
Let them soak overnight or at least 3 hours before cooking.
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3
Discard the water.
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4
Pour the beans in a large pan, into the 6 cups of water.
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5
I like to have the water level about 1 inch above the beans.
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6
Cook on high to boiling point, then simmer for 1 hour.
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7
If water level recedes to less than 1/2-inch, add a little more.
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8
Stir the beans every 10 to 15 minutes.
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9
Don't let them stick to the bottom of the pan.
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10
Meanwhile, place the vegetable oil in a frying pan with the allspice and the brown sugar.
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11
Brown the diced chicken breasts.
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12
Mix all of the spices (onion, celery, pepper, cilantro or coriander, parsley, and garlic)and stir fry with the chicken until the onion softens, Add the wine and cook for 2 minutes.
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13
Add the ketchup and 1 cup of water.
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14
Simmer for 5 minutes.
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15
Set aside until beans are ready.
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16
After cooking the beans for 1 hour, add the potatoes and the carrots cut into julienne strips, the can or tomato concasse, the stir fried chicken and aromatic herbs (as desired).
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17
Adjust the salt and pepper to taste.
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18
Serve hot on rice.
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19
SUGGESTIONS:.
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20
Instead of chicken use dice pork or salted pork, ham, ground beef, bacon, etc.
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21
or a mixture or combination of these (your choice).
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22
Pressure cooker may be used.
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23
In this case, cooking time is reduced.
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24
Cook the beans seperatley 20 to 30 minutes then add the rest and cook another 20 to 25 minutes.
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25
Beans may be baked.
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26
If you want to freeze this dish, remove the potatoes.
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27
Use fresh potatoes for next meal.
