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1 lb. dry navy beans 5 (14 1/2 oz.) cans chicken broth 1 large onion, chopped 2 cloves garlic, minced salt and pepper to taste 5 c. chopped cooked chicken 2 (4 oz.) cans chopped green chilies 1 jalapeno pepper, seeded and chopped cooked rice shredded cheese (your choice) sour cream Wash beans; place in large pot. Cover with water 2 inches above beans. Soak overnight (8 hours plus). Drain beans and return to pot. Add 3 cans chicken broth, onion, garlic, salt and pepper. Bring to boil. Reduce heat and cook on low 2 hours or until beans are tender, stirring occasionally. Add other 2 cans broth, chicken, green chili and pepper. Cover and simmer 1 hour, stirring occasionally. Serve over rice. Top with cheese and sour cream. Or serve as soup. Top with cheese and sour cream. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |