White bean and chicken stew

White bean and chicken stew

White beans are not just for Breton-style bean stew! Try our recipe where we combine them with chicken, carrots, and corn. It’s a simple and nutritious meal idea for the whole family.


  • White beans: 200 g
  • Chicken breast fillets: 500 g
  • Spring onions: 2
  • Garlic cloves: 2
  • Carrots: 3
  • Canned corn: 140 g
  • Canned chopped tomatoes: 400 g
  • Oil: 2 tablespoons
  • Salt: 2 pinches
  • Sweet paprika powder: 2 teaspoons
  • Hot paprika powder: 1 teaspoon

To serve

  • Parsley: 0.5 bunch
  • Red chili pepper: 1
  • Red bell pepper: 1


Drain the water from the beans, rinse, and pour fresh water over them to cover them well (about 3 cm above the beans). Bring to a boil uncovered and cook this way for 10 minutes. Then cook covered for 60 minutes. After this time, check if the beans have softened.

While the beans are cooking, dice the chicken and season with salt. Set aside. Finely chop the spring onions and garlic. Slice the carrots. Heat oil in a pan, add the chicken, spring onions, and garlic. Sauté until golden brown.

When the beans are soft, drain the water. Add chicken, carrots, and drained corn to the beans. Pour in the canned tomatoes. Season with salt, sweet and hot paprika. Simmer covered for 30 minutes, until the carrots soften.

Serve sprinkled with parsley and slices of chili pepper or sweet bell pepper.

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