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    Servings: Not specified

    Directions

    Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

    Ingredients
    • 1 pound dried navy beans
    • 5 cups chicken stock
    • 4 tablespoons (1/2 stick) butter
    • 1 tablespoon minced garlic
    • 3/4 cup diced onion
    • 1 1/2 cups chopped green chiles (fresh or canned)
    • 1 pound boneless, skinless chicken breasts, finely chopped
    • 1 tablespoon ground cumin
    • 1 tablespoon dried oregano
    • 1 to 2 teaspoons ground black pepper
    • 1/2 teaspoon white pepper
    • Pinch red pepper flakes
    • 1/2 bunch cilantro leaves, chopped

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 2 hours Cook Time: 1 hour 45 minutes Yield: 10 to 15 servings

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