Monday, February 13, 2012

White Bean Chili

Here's another good recipe for left-over poultry. The original recipe calls for cooking dry beans before assembly of the soup but we made it in one step. Add 1lb of dry white beans to a slow cooker along with 4C chicken stock and 2C water. Set the heat to low. Saute 1C chopped onions in 1T olive oil. When the onions are softened add 2T ground cumin, 2T crumbled dry oregano, 1/4t cayenne pepper (or to taste) and 4 cloves minced garlic. Continue to cook until the spices are fragrant. Add this mix to the beans in the slow cooker and also add a can of green enchilada sauce, a small can of diced green chilis and 2C diced cooked poultry. Cook until the beans are tender; perhaps 4 hrs or so. Garnish with grated cheese and chopped cilantro. Serve with crusty bread or corn bread.



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