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2 ½ quarts chicken stock or 5 cans (14 ½ oz. Each) chicken broth plus ½ cup water 1 pound dried white beans ½ cup chopped onion 3 cloves garlic, minced 1 teaspoon seasoned salt ½ teaspoon Lawry's Pinch of Herbs ½ teaspoon Lawry's Lemon Pepper 5 boneless, skinless chicken breast halves (about 1 lb), cooked and diced 1 can (4 oz) diced green chiles 2 teaspoons ground cumin 2 teaspoons dried oregano 2 teaspoon chopped cilantro 1 cup (4 oz) shredded Cheddar cheese for garnish ¼ cup chopped green onion for garnish In Dutch oven or large saucepan, combine 2 quarts chicken broth, beans, onion, garlic, seasoned salt, pinch of herbs, and lemon pepper. Bring to a boil; reduce heat. Cover and simmer until beans are tender, about 1 ½ hours. (If bean mixture becomes too thick, add additional chicken broth to thin.) When beans are tender, add remaining ingredients except cheese and green onions; cover and simmer 20 minutes, stirring occasionally. Garnish as desired. Makes 6 servings. (I used a crock pot. Put in broth, beans, onion, garlic, seasoned salt, pinch of herbs and lemon pepper. I let this cook all morning and most of the afternoon. After about 8 hours on high, the beans were soft. I added the remaining ingredients and let cook for another hour.) |
White Bean Stew |