This recipe is from the wonderful sky-diving, guitar-playing Jimmy Olander of Diamond Rio and is included in my cookbook, Hazel’s Hot Dish: Cookin’ With Country Stars.
1 pound white beans, soaked overnight and drained
6 cups chicken broth
1 tablespoon garlic
2 medium onions chopped fine
3 teaspoons oil
2 4-ounce cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons ground oregano
1/4 teaspoon cayenne pepper
4 cups cooked chicken breast, diced
3 cups Monterey Jack cheese (optional garnish)
Be sure and check closely for defective beans. Put beans in a large pot covered with water overnight.
Combine beans, chicken broth, minced garlic and one of the finely chopped onions. Bring to a boil, reduce heat, cover and simmer for two hours. Cook chicken (four large chicken breasts halves will make four cups) covered with water about an hour until fork tender. Cool.
While beans are cooking the last hour, sauté the other onion in oil. Add chopped chicken, cumin, oregano and cayenne pepper. Add chicken mixture to the beans after two hours. Add the chilies, bring to a boil and cut down to simmer for another hour.
May serve over rice. Condiments my family enjoys with this dish are sliced jalapeño peppers, Monterey Jack cheese, sour cream, chopped tomato and chopped onion.
Cornmeal muffins are nice with this dish.