Yield: 1 Servings
|1 cup||Dried kidney beans; sorted and washed|
|16 cups||Light Chicken Stock|
|1 large||Onion; cut into small dice|
|1||Clove garlic; minced|
|1 tablespoon||Ground coriander|
|1½ teaspoon||Ground caraway seeds|
|3 tablespoons||Olive oil|
|½ small||Pumpkin; peeled, seeded, and cut into small dice, (about 2 cups diced squash)|
|1 cup||Diced white chicken meat; (uncooked)|
|1 bunch||Green onions; minced|
|¾ pounds||Gouda cheese; grated|
|Salt and pepper; to taste|
The rich, golden squash paired with plump kidney beans, chunks of chicken breast, and nutty Gouda cheese make a premium combination for cool-weather dining.
1.Soak the beans in 6 cups of water overnight. Drain and place in a heavy-bottomed, 6-quart saucepan. Add the chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook, stirring occasionally, for 2 hours or until the beans are tender.
2.Using a large saute pan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add to the cooked beans and mix well.
3.Add the pumpkin and bring to a boil over high heat. Cook for 10 minutes, stirring frequently, until the pumpkin is very tender and the mixture is slightly thick.
4.Add the chicken, green onions, and cheese, reduce the heat to moderate, and cook just until the cheese melts and the chicken is cooked through, stirring constantly.
5.Season with salt and pepper and serve immediately.
6.Makes about 9 cups.
Posted to recipelu-digest by molony <molony@...> on Feb 05, 1998