Gallery

Recipe Summary

prep:
25 mins
cook:
2 hrs
stand:
1 hr
total:
3 hrs 25 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans. Place in a 5- to 6-quart Dutch oven and add the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.

    Advertisement
  • In same Dutch oven, stir together the drained beans, chicken broth, onion, garlic, canned chile peppers, oregano, cumin, cayenne pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours.

  • Stir in the chicken. Simmer, covered, for 30 minutes more. Just before serving, stir in the 1/2 cup cheese until just melted. If you like, serve with fresh chile peppers and/or additional cheese.

Nutrition Facts

514 calories; fat 12g; cholesterol 94mg; saturated fat 4g; carbohydrates 53g; insoluble fiber 17g; protein 48g; vitamin a 243IU; vitamin c 16.5mg; sodium 1214mg; calcium 282.7mg; iron 5.4mg.
Advertisement
Advertisement