Tuesday Night: Chicken and Beans

This was a weeknight pressure-cooker soup/stew.

1 cup dried beans (I used Riesenbohnen), soaked all day
2 chicken leg/thigh quarters
2 onions, diced large
2 Tbs coarsely chopped green garlic
2 carrots, 1 cm dice
2 tsp cumin seeds
1 tsp freshly ground coriander
2 tsp sweet paprika
2 tsp smoked paprika
2 bay leaves
2 Tbs tomato paste
stock
To serve: good olive oil, lemon juice, croutons

Heat some olive oil in a the pressure cooker and brown the chicken well.
Remove the chicken and add the onion and garlic. Cook over high heat until the onion starts to brown.
Add the carrots, cumin, and coriander. Cook another couple minutes.
Add the paprikas and cook one more minute.
Add the chicken, bay leaves, tomato paste, a good grind of black pepper, and enough stock (I used boullion) to cover everything with room to spare (don't forget the beans swell when they cook).
Close the pressure cooker, bring to pressure, and cook until you think the beans are done (~25 minutes for Riesenbohnen).
Open the pressure cooker and reduce over high heat, stirring frequently, until you're happy with the consistency. During this stage, the chicken will probably fall off the bone, just fish out the bones.

Serve topped with a drizzle of good oil, some croutons, and a tsp of lemon juice.

This is very good food.

We also had a green salad.