| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | 1 | Servings | |
INGREDIENTS
| 2 | lb | Dried great northern beans |
| 1 1/2 | c | Diced onion |
| 1 | tb | Cooking oil |
| 1 | tb | Ground oregano |
| 2 | ts | Ground cumin |
| 1 1/2 | ts | Seasoned salt |
| 1/2 | ts | Cayenne pepper |
| 4 1/2 | qt | Chicken broth |
| 2 | Cloves garlic; minced | |
| 8 | Boneless skinless chicken breast halves – cubed | |
| 2 | cn | (4 ounce) chopped green chilies |
| 2 | hours. |
INSTRUCTIONS
Recipe By : Taste/Home Mag Serving Size : 20 Food Group : Taste-Home Cuisine : Chili Place beans in a saucepan; cover with water and br ing to a boil. Boil 2 min. Remove from heat. Soak 1 hour; drain and rinse. In a 5 qt Dutch oven, sau t onion in oil until tender. Combine seasonings; a dd half to Dutch oven. Saut 1 minute. Add beans, b roth and garlic; bring to a boil. reduce heat; sim mer 2 hours. Coat chicken with remaining seasoning mixture; place in a 15x10x1" baking pan. Bake at 350 degrees for 15 minutes or until juices run cle ar; add to beans. Stir in chilies. Simmer 1-1/2 to Posted to Bakery-Shoppe Digest V1 #202 by Simps <c.simpson@worldnet.att.net> on Aug 26, 1997
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