1. Clean the hearts, cleanse blood clots and cut them in half. From orange, honey and
- Chicken hearts - 500 Grams
- Haricot beans - 500 Grams
- Pepper sweet multi-colored - 2 Pieces
- Bow - 1 piece
- Vegetable oil - 3 items. spoons
- Salt, pepper - To taste
- Basil and parsley - To taste
- Garlic - 2 Teeth
- Orange - 1/2 Pieces (marinade)
- Honey - 1 teaspoon (marinade)
- Soy sauce - 50 milliliters (marinade)
1. Clean the hearts, cleanse blood clots and cut them in half. From orange, honey and soy sauce prepare a marinade and soak the hearts in it for 30 minutes. 2. In a frying pan, heat the vegetable oil and fry the pickled hearts in it. The liquid formed during frying must all be evaporated. 3. Peel onion and cut into small pieces. Remove the core from the pepper and cut into small cubes. Cut the beans into long slices. Chop garlic cloves into several pieces. In a frying pan with hearts fry onions and add beans. Lastly add the Bulgarian pepper. Put salt and pepper to taste and stew for 5-6 minutes. Add the mixture of garlic, basil and chopped parsley. Stir and then simmer for about 10 minutes. You can cook a side dish, or you can serve yourself.
Servings: 6