Chicken Liver with Beans in Tomato Sauce

1. 1 Chicken liverpack 500 g ≈ $2.50 140 g
2. 2 Canned red beanspack 400 g ≈ $1.10 95 g
3. 3 Carrots≈ $1.50 per kg 19 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Tomato pastepack 140 g ≈ $1.00 8 g
6. 6 Dried oregano 3 g
7. 7 Sugar 2 g
8. 8 Sunflower oil 12 ml
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Pepper mix 35 g
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g
13. 13 Tomatoes≈ $4.67 per kg 70 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Trim chicken¹ livers of membranes, veins, and blood clots, rinse well, and cut into small pieces

2. Heat oil in a skillet and sear the livers for 7–10 minutes over medium heat

3. Transfer the seared livers to a separate dish

4. In the same skillet, sauté the onion⁴ and carrot³

5. Return the livers to the pan, add tomato⁵ paste, sugar, a mix of ground peppers, and oregano

6. Stir in canned² beans with their liquid, bring to a boil, then simmer covered for 5–7 minutes

7. Serve hot as a main dish or with a side