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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 10 |
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My wife found this recipe online somewhere. We altered it a bit to fit what we had on hand. and to adjust to what we knew would make a better tasting product. For the chili powder I use the homemade Alton Brown's Chili Powder. Taste so much better than store bought. Ingredients:
3 cups dried great northern beans |
6 chicken thighs |
1 onion |
3 celery ribs |
2 carrots |
4 cups water |
1 cup canned artichoke heart (chopped) |
2 tablespoons chili powder |
1/2 teaspoon cumin |
1/4 cup canned diced green chiles |
2 teaspoons kosher salt |
Directions:
1. Soak beans in water over night.
2. In a large stock pot, add the chicken, onion, celery, carrots, salt and water. Let it simmer for at least 4 hours. Add enough warm water to cover the chicken if evaporation exposes any meat.
3. When you have a nice stock formed. Pull out the chicken and set aside to cool.
4. Strain the chunks out of the stock and pour stock back in the pot.
5. Add the beans to the stock and simmer for an hour.
6. Pull the chicken meat off the bones and shred the meat. Set aside.
7. After an hour, add the chicken and the remaining ingredients.
8. Let simmer for at least another half hour to an hour.
9. Serve with sour cream and the cheese of you choice.
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