| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Great northern beans |
| 1 |
|
Whole chicken; (2-3 lbs) |
| 2 |
ts |
Salt |
| 10 |
c |
Water |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves Garlic; minced |
| 1/4 |
ts |
White pepper |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Crushed red pepper |
| 1 |
tb |
Fresh cilantro; snipped |
| 2 |
|
Cans; (4oz) Hot green chiles, diced |
INSTRUCTIONS
Recipe from Neosoft Recipe Archives Modified by Steve Tanner
Wash and presoak beans overnight.
Put the water, salt and chicken in a large Dutch oven or stock pot. Bring
to a boil, reduce heat and simmer for one hour. Remove from heat, move
chicken to a plate to cool, and skim fat and foam from the broth. Add
beans, onions, garlic, and seasonings to the broth and simmer for 1 hour.
Meanwhile, remove the meat from the chicken, discarding skin, fat, and
bones. Chop the meat into bite-size pieces. After beans have simmered for
an hour, add chicken and green chiles. Continue to simmer until beans are
very tender, but not mushy.
Serve with warm flour tortillas and side dishes of chopped onion,grated
cheddar or Monterey jack cheese, sliced jalapeno chiles, and sour cream.
Posted to CHILE-HEADS DIGEST by Steve Tanner <stanner@a-o.com> on Mar 17,
1998
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