Yield: 10 to 15 servings
This is one of the very few Paula Deen recipes I use. Of course, she uses butter where I substitute olive oil, but otherwise, it’s all Paula, and surprisingly healthy. Follow the recipe and only soak the beans for two hours. If you soak them longer or over night, they will turn mushy. If you want to make this hearty meal vegetarian, simply leave out the chicken. It’s delicious either way, especially when served with Maple Corn Bread.
Ingredients:
- 1 pound dried navy beans
- 5 cups chicken stock
- ¼ cup olive oil
- 1 tablespoon minced garlic
- ¾ cup minced onion
- 1 ½ cups chopped green chiles (fresh or canned)
- 1 pound chicken tenders, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 – 2 teaspoons ground black pepper
- ½ teaspoon white pepper
- Pinch red pepper flakes
- ½ bunch cilantro leaves, chopped
Procedure:
- Rinse beans well, cover with cold water, and soak for two hours. Drain.
- Place beans in large pot with chicken stock and bring to a boil over high heat.
- In a medium skillet, heat olive oil over medium heat. Add garlic, onion, and chiles and sauté for 5 minutes. Add chili 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 ½ hours.
Source: Food Network/Paula Deen
