Comforting and easy to make when you need to host a gathering.
Soak the beans for 24 hours the day before cooking. Cook until tender.
Place into the refrigerator. This helps neutralize the strong taste of the liver.
Serving day: Heat oil in a large stockpot. Then, add the onions, garlic, and liver - saute until the onions are translucent.
Once the meats are browned and cooked, add the tomatoes and spices.
Next, add enough water or broth to make the desired consistency. Because this varies according to taste, make sure everything's cooked properly before serving. Enjoy!
See blog post for the amounts necessary to serve 20 people. Because the amounts differ, be extra careful when working with large amounts to ensure that everything is cooked.
Soak the beans for 24 hours. Cook until tender.
Cut liver into bite-size pieces and place into a medium bowl. I have found that it works best if you cut the liver with kitchen scissors.
Cover with either kefir or water. If covering with water, squeeze the juice of 2 lemons into the water.
Especially relevant to our recipe’s purposes, place into the refrigerator. This helps neutralize the strong taste of the liver. Because of this step, you won’t have a strictly liver-tasting dish.
Because organ meats aren’t everyone’s cup of tea, be sure to disclose that they’re there! Maybe you like them a lot and think they blend into the taste well. But not everyone will feel the same way.