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Chicken livers with baked beans

Recipe from: 5/30/1996 12:00:00 AM
Ingredients 8
Servings 4


  • 500
    chicken livers, cleaned
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 4
    potatoes, peeled and cut into chunks
  • 1
    tomato stock cube, dissolved in boiling water
  • 410
    baked beans in tomato sauce
  • pinch peri-peri
  • salt and freshly ground black pepper


Fry the chicken livers in a little oil until brown on the outside but still slightly pink inside. Remove from the pan and set aside. Sauté the onion and garlic until tender and add the potatoes and chicken livers. Add the tomato stock, reduce the heat and simmer until the potatoes are tender and done. Add the baked beans in tomato sauce and simmer for another 5 minutes. Season with the peri-peri, and add salt and pepper to taste. Serve with rice and a salad. Serves 4-6.

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