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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 10 |
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This is a winter favorite of my nephew Brandon. You can speed up this recipe by using canned navy beans, but some of the flavor will be lost. Ingredients:
1 lb dried navy beans |
6 -8 cups chicken stock |
4 tablespoons butter |
2 tablespoons garlic, minced |
1 cup sweet onion, diced |
3/4 cup green chili, canned and chopped |
1 lb boneless skinless chicken breast, chopped |
1 1/2 tablespoons ground cumin |
1 tablespoon dried oregano |
2 teaspoons ground black pepper |
3/4 teaspoon white pepper |
1 teaspoon salt |
1 teaspoon chili powder |
1 teaspoon cilantro |
Directions:
1. Wash beans, cover with water, and soak for two hours.
2. Drain beans.
3. In a large pot, heat buter and saute garlic, onion, and chilies until tender.
4. Add chicken stock to beans and bring to a boil.
5. Add chicken, cumin, oregano, black pepper, white pepper, cilantro, salt, and chilli powder.
6. Lower heat to medium and cook, stirring occasionally, for 1 1/2 hours.
7. Serve with corn bread or your favorite loaf.
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