Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 lb navy beans dry
6 c heavy cream
6 c chicken stock
2 oz (1/4 cup) peanut oil
2 c celery,Diced
2 c onion,Diced
2 c bell pepper,Diced
1 c jalapeno pepper,Diced
2 t garlic puree
3 T cumin
3 T chili powder
2 1/2 T salt
2 1/2 T pepper
2 T chicken,Diced
4 T tabasco sauce

Cover beans with water and cook until soft. Drain well. In small
stockpot, bring cream, chicken and navy beans to a simmer. In saute
pan, heat peanut oil, then add celery, onion and peppers. Cook until
onions are clear. Add garlic puree, cumin, chili powder, salt and
pepper to vegetables, toss well, and add to stock pot. Add chicken
and Tabasco. Simmer until thick, about 30 minutes. Re-season to taste
and cooking with cumin, salt and pepper. Pour into individual
ovenproof serving bowls, top with mozzarella cheese, melt under
broiler. Makes about 2 1/2 gallons but recipe can be cut.

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