Chicken Liver with Red 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 20 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Tomato pastepack 140 g ≈ $1.00 8 g
6. 6 Dried oregano 1 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 1 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 and veins, rinse, cut into small pieces, and season with salt.

2. Heat oil in a skillet over medium heat, sear livers for 4–5 minutes until lightly browned and no longer pink inside, then transfer to a bowl.

3. In the same skillet, sauté sliced onions⁴ and grated carrots³ for 5 minutes until softened.

4. Add diced tomatoes⁵ and tomato¹³ paste, cook for 3 minutes.

5. Stir in sugar, a mix of ground spices (paprika, chili, etc.), black pepper, and oregano, then add drained beans with their liquid. Bring to a boil.

6. Return livers to the skillet, cover, and simmer on low heat for 5 minutes until fully cooked.

7. Garnish with chopped dill⁹ and serve hot.