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3 pounds great northern beans
2 gallons water
6 ounces chicken soup base
2 pounds onion, chopped
1 ounce minced garlic
1 1/2 teaspoons salt
3 pounds chicken or turkey (white meat), diced
24 ounces canned green chilies, diced
2 tablespoons ground cumin
1 1/2 tablespoons dried oregano, crumbled
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cloves
1 tablespoon dried cilantro, crumbled
28 ounces monterey jack cheese, shredded (optional)
Servings: 50
1. Sort and wash beans. Cover with water to 2 inches above beans. Let soak overnight.

2. Drain beans. Place in steam-jacketed kettle.

3. Add water, soup base, onions, garlic and salt to beans. Bring to a boil. Cover. Reduce heat and simmer for 2 hours, stirring occasionally.

4. Add remaining ingredients, except cheese, to beans. Cover and simmer 30 minutes.

5. Sprinkle 1/2 oz cheese over each portion as it is served.
 
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