Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Dried white beans |
1½ quart | Chicken stock |
1 \N | 1/2 ea medium onions, chopped |
2 \N | Garlic cloves, chopped |
1 teaspoon | Salt |
1 tablespoon | Corn oil |
1 \N | 4 oz. can green chiles, chopped |
2 teaspoons | Ground cumin |
2 teaspoons | Crushed dried oregano |
2 teaspoons | Ground coriander |
1 \N | Pinch of ground cloves |
1 \N | Pinch of cayenne |
4 \N | Boneless, skinless cooked chicken breasts, diced |
½ cup | Grated Monterey Jack cheese |
4 \N | Green onions, thinly sliced |
Combine beans, stock, half the onion, garlic and salt in a large kettle and bring to a boil. Reduce heat, cover and simmer 1½ 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