The recipe called for collard greens but I used spinach instead. Another difference is that in the FoodTV magazine, it calls for cans of navy beans but on the website, it mentions a bag. I think the bag would work better to give it more of a thick consistency.
Cook Time
Level
Easy
Yield
10 to 15 servings
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Ingredients
- 1 pound dried navy beans
- 5 cups chicken
stock - 4 tablespoons (1/2 stick) butter
- 1 tablespoon minced garlic
- 3/4 cup diced onion
- 1 1/2 cups chopped green chiles (fresh or canned)
- 1 pound boneless, skinless chicken breasts, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 to 2 teaspoons ground black pepper
- 1/2 teaspoon white pepper
- Pinch red pepper flakes
- 1/2 bunch cilantro leaves, chopped
Directions
Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile 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 1/2 hours. Serve with cornbread, if desired.
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