Recipe information
Yield
serves 10 to 15
Ingredients
1 pound dried navy beans
6 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 green chilies (fresh or canned), chopped
1 pound skinless boneless chicken breast, finely chopped
1 1/2 tablespoons ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
3/4 teaspoon white pepper
1/2 bunch cilantro, chopped
Preparation
Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and sauté garlic, onion, and chilies for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with corn bread.
