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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Reports Karen Gardiner, a Eutaw, Alabama field editor, This recipe was given to me by a friend who got it from another friend. The day after I served it, someone called for the recipe, too! Ingredients:
2 pounds dried great northern beans |
1-1/2 cups diced onion |
1 tablespoon canola oil |
1 tablespoon ground oregano |
2 teaspoons ground cumin |
1-1/2 teaspoons seasoned salt |
1/2 teaspoon cayenne pepper |
4-1/2 quarts chicken broth |
2 garlic cloves, minced |
2 pounds boneless skinless chicken breast halves, cubed |
2 cans (4 ounces each) chopped green chilies |
Directions:
1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
2. In a stockpot, saute onion in oil until tender. Combine seasonings; add half to onion mixture. Saute 1 minute. Add the beans, broth and garlic; bring to a boil. Reduce heat; cover and simmer for 2 hours.
3. Coat chicken with remaining seasoning mixture; place in 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15 minutes or until chicken is no longer pink; add to beans. Stir in chilies. Cover and simmer for 1-1/2 to 2 hours or until flavors are blended. Yield: 20 servings.
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