1/2 lb of dry white beans, cooked according to directions on package and drained
3 cups of tomato juice
3 Tbs. chicken fat
1 medium onion, diced
1 large green bell pepper, diced
1 1/2 cups of diced chicken
1 Tablespoon ground cumin
1 Tablespoon crushed dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1 teaspoon salt
chopped fresh Cilantro, 1/2 cup
In an 4 quart sauce pan, saute onion in chicken fat for 2 minutes over high heat then add pepper and saute till onion is translucent, about 4 minutes. Add the oregano, cumin, and pepper and stir for 30 seconds to a minute. Add the tomato juice, beans, chicken and bring to a boil. Reduce the heat and simmer gently for 1 hour. Stir in, or leave on the side, Cilantro just before serving. Great with sharp cheddar, sour cream, and some hot sauce. I like to stretch the portions by serving cornbread. Serves four modestly, two with he-man appetites. Very easy to double.
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