Chicken and Black Beans in Macadamia Nut Gravy

In my pantry today:

  • 1 6oz can chicken breast
  • 1 14oz can black beans
  • 1/2 c vegetable broth
  • 2 tbsp macadamia nut butter
  • 2 cloves garlic, sliced thin
  • 1/2 S sweet onion, sliced thin
  • 1 tbsp olive oil
  • 1 tsp cayenne
  • 1/2 tsp turmeric
  • dash asafoetida
I forgot to take photos of this meal, so here is a picture of the most tantalizing of all nutmeats.

I forgot to take photos of this meal, so here is a picture of the most tantalizing of all nutmeats.

First and foremost, thank you mom for the bag of macadamia nuts that in part went to the making of the macadamia nut butter that makes this dish great. I don’t have a specific magic recipe for macadamia nut butter, but nut butters in general are all pretty similar. Grind the nuts until they are butter. Add a little oil. Maybe a little salt. There was just a little left in the fridge this time, and a little is all you need.

Start the onion and garlic in olive oil on ML and let cook 15-20m (depending on your patience), stirring occasionally,  then sprinkle with turmeric and stir a little more. Stir in the macadamia nut butter until it melts into a gooey, near-liquid paste, drizzling in the vegetable broth until a thin gravy is made. Add then the entire can of black beans and entire well-drained can of chicken; stir and increase the heat to MH until a boil begins. Before rolling commences reduce to the ML side of L, stir in the cayenne and cover. Let cook another 20-30m. Serve over rice or pasta. 5 spoons!

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