Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried white beans 2 ts Ground cumin
1 1/2 qt Chicken stock 2 ts Crushed dried oregano
1 1/2 ea medium onions, 2 ts Ground coriander
-chopped 1 Pinch of ground cloves
2 Garlic cloves, chopped 1 Pinch of cayenne
1 ts Salt 4 Boneless, skinless cooked
1 tb Corn oil -chicken breasts, diced
1 4 oz. can green chiles, 1/2 c Grated Monterey Jack cheese
-chopped 4 Green onions, thinly sliced

Combine beans, stock, half the onion, garlic and salt in a large
kettle and bring to a boil. Reduce heat, cover and simmer 1 1/2 hours
or until beans are very tender, adding more chicken stock as needed.
Heat oil in a skillet. Add the remaining chopped onion and cook until
tender and clear, about 5 minutes. Add the chopped chiles, cumin,
oregano, coriander, cloves and cayenne and mix thoroughly. Cook 20
minutes more. Add the skillet mixture to bean mixture. Portion
chicken into 4 servings. For each serving, put chicken in bottom of
bowl. Spoon chicken over the top and sprinkle with the grated cheese
and sliced green onion.

Source: Berkshire (NY) Eagle 2/25/91
Posted by Steve Herrick, Fidonet Cooking Echo Feb '91

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