>>24037
It is very similar to bean goulash - both of our recipes - except at first one needs to make pörkölt (usually translated to stew but I already wrote about this in previous cooking threads) preferable from beef but any kind of meat works. Then add beans, water and cook it until it's done - so basically it's like the goulash at the beginning of the thread just change potato to beans. Dry beans is the most traditional but that means veeeeeery long cooking time.
Chicken sounds good, I favor breast for this kind of thing, legs and wings I liek fried in the oven crunchy (the wings maybe on salt bed), the back and neck can go into a light chicken soup.