About Me

Friday, June 23, 2017

White Bean Chicken Chili

IMPORTANT: YOU MUST SOAK THE BEANS OVERNIGHT OR FOR AT LEAST 8 HOURS IN ORDER TO COMPLETE THIS RECIPE.

1 lb dried beans, rinsed
1-2 lb chicken
1 T oil
1 seasoning packet
6 C water
2 C milk (or water), optional

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the oil over medium-high heat. Brown chicken on all sides. Add the seasoning packet, beans, and water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat, remove bones and skin from chicken if needed. Mash about 1/4 of the beans against the side of pot with back of a heavy spoon or stick blender. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Add milk or water if a thinner consistency is desired.

No comments: