| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Chili, Stews, Damyankee | 4 | Servings | |
INGREDIENTS
| 1 | lb | Dried white beans |
| 1 1/2 | qt | Chicken stock |
| 1 | 1/2 ea medium onions, chopped | |
| 2 | Garlic cloves, chopped | |
| 1 | ts | Salt |
| 1 | tb | Corn oil |
| 1 | 4 oz. can green chiles, chopped | |
| 2 | ts | Ground cumin |
| 2 | ts | Crushed dried oregano |
| 2 | ts | Ground coriander |
| 1 | Pinch of ground cloves | |
| 1 | Pinch of cayenne | |
| 4 | Boneless, skinless cooked chicken breasts, diced | |
| 1/2 | c | Grated Monterey Jack cheese |
| 4 | Green onions, thinly sliced |
INSTRUCTIONS
Combine beans, stock, half the onion, garlic and salt in a large kettle and bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in a skillet. Add the remaining chopped onion and cook until tender and clear, about 5 minutes. Add the chopped chiles, cumin, oregano, coriander, cloves and cayenne and mix thoroughly. Cook 20 minutes more. Add the skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl. Spoon chicken over the top and sprinkle with the grated cheese and sliced green onion. Source: Berkshire (NY) Eagle 2/25/91 Posted by Steve Herrick, Fidonet Cooking Echo Feb '91 Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On WED, 01 NOV 1995 134732 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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