| 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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