Ingredients Jump to Instructions ↓


  2. 1 lb 454g / 16oz White navy beans

  3. 1 lb 454g / 16oz Red bell pepper - diced (small)

  4. 1 lb 454g / 16oz Green bell pepper - diced (small)

  5. 1 lb 454g / 16oz Spanish onion - diced (medium)

  6. 7 cups 1659ml Chicken stock

  7. 2 Garlic

  8. 3 teaspoons 15ml Cumin

  9. 3 teaspoons 15ml Chile powder

  10. 3 Plum tomatoes - chopped

  11. Salt and pepper


  13. 3 Bone-in chicken breasts

  14. 2 tablespoons 30ml Olive oil

  15. 1 teaspoon 5ml Chili powder

  16. 1 teaspoon 5ml Cumin

  17. 1 tablespoon 15ml Garlic - diced

  18. 2 tablespoons 30ml Fresh cilantro - chopped

Instructions Jump to Ingredients ↑

  1. BEANS Soak overnight in water to cover. Drain. Over low heat, stir peppers and onion in olive oil for one minute. Add beans and saute over medium heat for 5 minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered until beans are soft, about 1 1/2 hour adding more broth as necessary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper.

  2. CHICKEN Crack the breast bones to flatten. Rub breasts with oil and season with remaining ingredients. Then roast in a preheated 350f oven about 30 minutes being sure not to overcook. Cool slightly and remove meat from bones. (If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted).

  3. Serving Place a generous portion of beans in large flat soup bowl. Slice chicken thinly, keeping skin on and place on top of the beans. Garnish with salsa, sour cream, cilantro, and a warm quesadilla. Make quesadillas by topping a soft flour tortilla with about 1/4 cup grated cheddar cheese, 2 tablespoons sour cream, and hot peppers to taste. Fold each into quarters and warm through in a 350F oven.


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