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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Try making this from dried beans. It's easy and rewarding! HOW TO SOAK BEANS: Soak washed beans in a pot with enough water to cover by at least 3 inches for at least 4 hours, preferrably overnight. If you forget to soak them the night before there is a QUICK-SOAK METHOD: Place washed beans in a pot with enough water to cover by 3 inches. Once they reach a boil cook for 2 minutes then remove from heat and let stand for 2 hours. *substitute sauteed green pepper for the canned chilis if you are watching your sodium. From Terry Blonder Golson's 1,000 Lowfat Recipes. Ingredients:
1 lb dried white bean, pre-soaked (such as cannellini, about 2.5 cups when dry) |
6 cups reduced-sodium chicken broth |
1 cup onion, chopped |
2 -3 garlic cloves, chopped |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
2 (14 1/2 ounce) cans diced mild green chilies |
pickled jalapeno pepper (can replace one can of chilies for spiciness) (optional) |
1/8 teaspoon ground cloves (i just threw a whole one in and took it out before serving) |
1 lb boneless skinless chicken breast, cubed |
1 teaspoon kosher salt |
sour cream |
shredded cheese |
green onion, chopped |
cilantro (or other fresh herbs) or parsley (or other fresh herbs) |
Directions:
1. Put pre-soaked beans into a pot along with the garlic, onions and broth. Bring to a boil, reduce heat and simmer uncovered until the beans are tender (about 1 - 1.5 hours). If needed, add water periodically to keep beans moist.
2. Before beans are done, sautee the chopped green pepper in olive oil and set aside.
3. Add to the beans: cumin, oregano, cloves, chicken, and green pepper. Cook for 30 minutes. Add salt. Adjust seasonings.
4. Serve with desired toppings.
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