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dry Northern white beans chicken breasts onions green chili peppers garlic vegetable oil chicken stock ground cumin ground oregano onion salt cayenne pepper salt draft beer
Viewed: 44 - Published at: 8 years agoIngredients
- 2 lb. dry Northern white beans
- 4 lb. boneless, skinless chicken breasts
- 1 1/2 large diced onions
- 1 (27 oz.) can chopped mild green chili peppers
- 1 Tbsp. minced garlic
- 1/4 c. vegetable oil
- 1 gal. chicken stock, preferably fresh, but canned can be used
- 3/4 Tbsp. ground cumin
- 1 Tbsp. ground oregano
- 1 Tbsp. onion salt
- 1/2 Tbsp. cayenne pepper
- 1/2 Tbsp. seasoned salt
- 1 pt. draft beer or 1 (12 oz.) bottle
Method
- Soak beans overnight in cold water.
- Wash chicken and cover with 1/2 spice mixture.
- Bake at 350° for 15 minutes.
- Heat oil in skillet.
- Saute onions until translucent.
- Add chiles, garlic and spices and saute 1 minute.
- Drain beans and add beans and stock to pot.
- Add onions, spice mixture and beer.
- Bring to a boil, reduce heat and simmer about 2 hours or until beans are tender.
- Dice chicken into quarter-sized pieces.
- Add to stock. Simmer.
- Remove from heat.
- Serves 10 to 12.
