Jun
14
2010
Green Chili Chicken and Beans
Author: kevin
I love a simmering pot on the stove of anything that permeates the house with a homey smell of tantalizing deliciousness – is that a word? I don’t care, but this recipe does the trick.
- 1 bag of white beans
- 8 cups fresh chicken stock
(see previous recipe) - 1 onion, chopped
- 1 roasted chicken, meat torn into bite size pieces
- 2 ribs of celery, chopped
- 2-7 oz. cans diced green chilies
- 2 tsp of ground cumin powder
- 2 tbsp crushed garlic
- salt and freshly ground pepper to taste
Soak the beans in water with a tsp of salt, covered by 1 inch overnight in a large bowl. In the morning, rinse the beans and place in a pot, cover with the homemade chicken stock and bring to a boil. Reduce heat to a simmer and cook on low for 3 hours until beans are soft.
Chop the celery and onion and add to the beans, cook for an additional 30 minutes. Next add the roasted chicken, green chilies, cumin, garlic and salt and pepper to taste and cook on low for another 30 minutes.
