| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
lb |
White Kidney Beans or Great Northern Beans |
| 6 |
c |
Chicken Broth |
| 2 |
|
Cloves Garlic, Minced |
| 2 |
ts |
Salt |
| 2 |
md |
Onions, Diced |
| 8 |
oz |
Canned Green Chiles, Chopped |
| 2 |
ts |
Cumin |
| 1 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Cloves, Ground |
| 1/4 |
ts |
Cayenne |
| 4 |
c |
Cooked Chicken Breast, Diced |
| 3 |
c |
Monterey Jack, Grated |
|
|
Salsa |
|
|
Sour Cream |
INSTRUCTIONS
Soak the beans in water to cover overnight. Drain. Combine the broth,
beans, garlic, half of the onions and the salt in a large pot. Bring to a
boil. Reduce heat to a simmer. Simmer until the beans are soft (about 2
hours), adding more broth or water as as needed. Saute the remaining
onions in a skillet in oil until tender. Add the chopped green (Anaheim,
Poblano or Serrano) chile peppers and the seasonings. Mix thoroughly. Add
to the beans. Add the chicken. Simmer for 1 hour. Serve hot topped with
grated cheese, salsa of choice and sour cream.
Posted to EAT-L Digest 23 October 96
Date: Wed, 23 Oct 1996 10:20:56 -0800
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”