| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Indian | 1 | Servings | |
INGREDIENTS
| 1 | lb | DRY NORTHERN BEANS |
| 4 | c | WATER |
| 5 | c | CHICKEN BROTH |
| 1 | md | ONION; CHOPPED (1/2 CUP) |
| 4 | lg | CLOVES GARLIC; MINCED |
| 1 | tb | COOKING OIL |
| 1 | FRESH JALAPENO PEPPER; THINLY SLICED | |
| 1 | tb | CUMIN SEED |
| 2 | ts | DRIED OREGANO; CRUSHED |
| 1/4 | ts | GROUND RED PEPPER (up TO 1/2) |
| 1/4 | ts | GROUND CLOVES |
| 2 | c | CHOPPED COOKED CHICKEN |
| SHREDDED MONTEREY JACK CHEESE |
INSTRUCTIONS
SALSA DAIRY SOUR CREAM *recipe from Indiana University/Midwest Living 2/97 1. Rinse beans. In a dutch oven or kettle, combine beans and the water. bring to boiling; reduce heat. simmer for 2 minutes. remove from the heat. cover and let stand for 1 hour. (or soak beans in cold water overnight in a covered pan.) drain and rinse beans. 2. in the same dutch oven or kettle, combine beans, broth, 1/4 cup of the onion and the garlic. bring to boililng; reduce heat. cover and simmer for about 1 hour or till beans are tender. mash beans slightly. 3. meanwhile, in a small skillet, cook remaining onion in cooking oil till tender, but not brown. remove from heat. stir in jalapeno pepper, cumin seed, oregano, red pepper and cloves. stir into bean mixture. stir in chicken. cook and stir till heated through. 4. serve in bowls with cheese, salsa and sour cream. makes 6-8 servings. ****easily doubled. this can be made with reduced-sodium chicken broth. also using fat free sour cream and fat free cheese. Posted to KitMailbox Digest by JeannePie@aol.com on Jul 22, 1997
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