1 lb Dried white beans
1 1/2 qt Chicken stock
1 1/2 ea medium onions, chopped
2 Garlic cloves, chopped
1 tsp Salt
1 tbsp Corn oil
1 4 oz. can green chiles, chopped
2 tsp Ground cumin
2 tsp Crushed dried oregano
2 tsp Ground coriander
1 Pinch of ground cloves
1 Pinch of cayenne
4 Boneless, skinless cooked chicken breasts, diced
1/2 cup Grated Monterey Jack cheese
4 Green onions, thinly sliced
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Combine beans, stock, half the onion, garlic and salt in a large kettle and bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in a skillet. Add the remaining chopped onion and cook until tender and clear, about 5 minutes. Add the chopped chiles, cumin, oregano, coriander, cloves and cayenne and mix thoroughly. Cook 20 minutes more. Add the skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl. Spoon chicken over the top and sprinkle with the grated cheese and sliced green onion.
Source: Berkshire (NY) Eagle 2/25/91 Posted by Steve Herrick, Fidonet Cooking Echo Feb '91 Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On WED, 01 NOV 1995 134732 GMT
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