EVERY time I make this dish, I have requests for the recipe! The green chilies and cilantro give these beans amazing flavor! I usually serve it with corn bread or inside a good whole wheat tortilla.
1 lb. Dried navy beans
5 c. Chicken stock (or 5 bullion cubes & 5 c. water)
½ Stick of butter
1 T. Minced garlic
¾ c. Diced onion
1 ½ c. Chopped green chilies (fresh or canned)
1 lb. Boneless, skinless chicken, finely chopped (uncooked)
1 T. Cumin
1 T. Oregano
1-2 t. Black pepper
Pinch red pepper flakes (optional)
½ Bunch Cilantro leaves, chopped
Rinse beans well, cover with cool water and soak for 2 hours. Drain. Place beans in large pot with chicken stock, bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion and chilies – sauté for 5 minutes. (it’ll smell SO good!) Add chili mixture to pot with beans. Add chicken and all other seasonings. Lower heat to medium and cook, stirring occasionally, for approximately 1 ½ hours.
Note: This make a big batch – save half in a large freezer bowl for another day
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