Perhaps your new favorite bean dish:
Carve a chicken and pickle in juice of a lemon, white pepper, finely chopped onions and a tiny bit of garlic. Fry in smoking hot butter until golden, add very sufficiently peeled, diced tomatoes, as well as chopped spring onions and parsley and white small bean seeds.
All together, seasoned with salt, sugar and a little bit of cayenne pepper, let it stew until the chicken is tender. Possibly
It may be necessary to add a little clear soup to prevent the meat from sticking. When the meat is soft, let all the juices boil away, add a good piece of butter and a chopped pepper. If none is available, season heartily with cayenne pepper. Bind with flour over the fire.
Serve with leaf salad.
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