Portuguese Black Bean Chicken Stew

• 4 cups dried black beans
• 1 1/4 gallons water
• 2 lbs boneless skinless chicken breasts, sliced
• 2 medium red peppers, diced
• 1 medium red onion, diced
• 2 cups cleaned okra (fresh or frozen)
• 1 head garlic, diced
• 2 medium tomatoes, diced
• 1 bunch chopped scallion
• 1/2 bunch chopped basil
• 1/2 bunch chopped cilantro
• 1 tablespoon ground cumin
• fresh cracked black pepper

1. Soak beans overnight in water.
2. The beans will double in volume.
3. Discard water and fill with new water to same level.
4. Add onion, garlic and cumin, simmer beans for one hour or until liquid is mostly absorbed and beans are semi soft.
5. If all liquid evaporates before beans are cooked add water (at least 1/2 inch above beans).
6. Add red pepper, okra and tomatoes and continue to simmer for 15 minutes.
7. Finally; add sliced chicken, scallions, basil and cilantro.
8. Pull off heat and let chicken braise in the stew without any heat for approximately 10 minutes.
9. Serve when chicken is cooked and tender.

black beans, water, chicken breasts, red peppers, red onion, okra, garlic, tomatoes, scallion, basil, cilantro, ground cumin, black pepper

Taken from www.food.com/recipe/portuguese-black-bean-chicken-stew-39413 (may not work)