Angela Abderhalden
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Nothing better than beans and chicken



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
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