Chicken Liver with Beans

Heat vegetable oil in a skillet over high heat. Sear the chicken liver on all sides until browned.

Reduce the heat and cook the liver until fully done, about 15–20 minutes. Season with salt and pepper toward the end of cooking.

Peel the onion and finely chop it.

Peel the carrots and grate them on a coarse grater.

Remove the liver from the skillet. Add the onion to the skillet and cook for about 5 minutes until translucent.

Add the carrots and cook for about 10 minutes until tender. Season lightly with salt and pepper.

Cut the sautéed liver into pieces.

Return the liver to the skillet with the carrots and onion, stir to combine, and heat through briefly.

Add the beans in tomato sauce and stir to combine.

Cook for 1–2 minutes, then turn off the heat.

This chicken liver and bean dish is hearty and juicy — perfect for lunch or dinner.