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
Need to make a substitution?
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.