For stews we will need, red Pinto beans, firm Mistral. Wash beans and soak in water overnight. Soaked beans, put in a saucepan and cover with water, add Bay leaf, salt 1 - 2 tablespoons and put on medium heat, bring to a boil. Turn down the heat to low, cover and cook for about 1 hour 20 minutes, until the beans are soft. Then remove the Bay leaf and drain the water in which cooked beans.

Carrots and onions wash clean. Carrots grate on a coarse grater. Onions cut into small cubes. Fry the vegetables in a deep skillet or pan, on medium heat, until soft.

Potatoes wash and peel. Cut into quarters and boil with the boil time of 10 minutes. Still alternatively, the potatoes can fry in sunflower oil in the pan, about 5 minutes. Add salt to taste.

Chicken thigh free from bones and cut meat into pieces, Add the meat to sauteed vegetables. Also add 1 tbsp. of the lodges of butter and finely chopped garlic. Embed ' fire on high and sauté for about 5 minutes.

Next, diminish the fire and add the boiled beans and boiled potatoes. Stir, add the paprika, mustard, soy sauce, salt and tomato juice or chopped tomatoes. Put in a heatproof dish, cover with a lid and put the stew in a pre-heated oven 200 degrees for 40-50 minutes. Also, the stew can simmer in saucepan on the stove. To do this, cover the saucepan with a lid and stew on low heat for about 40 minutes or until tender. I prefer to cook stews in the oven. The choice is yours!!!

Ready stew spread on a plate, decorate with greens and enjoy a delicious and hearty dish. Bon appetit to You and Your family!