Ingredients:
1 lb dried navy beans
5 cup chicken stock
4 tablespoon (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cup green chilies (fresh or canned), chopped or jalapeno peppers
1 lb skinless boneless chicken breast, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoon ground black pepper
1/2 teaspoon white pepper
red pepper flakes, to taste
1/2 bunch cilantro, chopped
Directions
Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with corn bread.
Recipe courtesy Paula Deen
Servings: 10 to 15 servings
Prep Time: 2 hours
Cook Time: 1 hour 30 min
Difficulty: Easy
Show: Paula's Home Cooking/Savannah Country cookbook
Ratings for this Entry:
Submitted on September 9, 2009
I love ,love, love this one, what a great alternative to the red chili and it is bursting with flavor, and I love how it smells in the kitchen on a cool fall day ! thanks a bunch for this one.
Submitted on July 7, 2009
This recipe is incredible! A friend of mine made it, and I had to wrestle the recipe out of him. Made it myself just the other night, still enjoying the leftovers. Plan on trying pork loin next time. Definitely plan on passing it on to my friends and family. Thank you so much!
Submitted on October 10, 2008
We love to use 1 lb of ground turkey in place of the chicken sometimes.
