Monday, February 21, 2011
This is from my mother's family cookbook... Enjoy!
1 # navy beans or 2 jar of prepared beans – drained and rinsed
Cook 3 cups cut up chicken breast in water – save broth (will need 6 cups of broth later)
Cook 1 Tbl olive oil, 2 onions, 2-3 garlic cloves, 1 ½ oregano pepper, 1 tsp. Cumin, dash of Tabasco sauce and 2 4 oz. of chopped chili peppers 1-2 cans chicken broth (approx. 40 oz)
Put in slow cooker. 1-2 hours. Optional – add 1 ½-2 cups braided Monterey jack cheese till melted. This can be added when serving and can be left out.
Note: You could use prepared Roasted Chicken with bones removed. I use the bones and what I have left after deboning along with other vegetables such as Carrots, Corn Cobs, Onions, Celery, etc when making broth.