8 oz. dry pinto beans (1 1/4 cups)
1 lb. boneless, skinless chicken breasts (2 cups cooked)
1 tsp ground cumin
3/4 tsp dried oregano
1/8 tsp ground cloves
1/8 tsp cayenne pepper
3 cups water
3 chicken boullion cubes
1 clove garlic (pressed)
1 tsp salt
2/3 cup onion
1 cup Monterey Jack or low fat Mozerella cheese
Lime Tortilla chips
Boil pinto beans in a large pot for 1 hour. Remove bad beans. Drain.
Cook chicken in water (braise). Cut into bite size pieces. Add pepper (if desired -- some don't like it hot) and other seasonings. Set aside.
Add water, bouillon cubes, garlic, salt and onion to the beans; return to a boil. Reduce heat and simmer till beans are done, about 1 hour.
Add the chicken and spices to the beans and simmer 15 minutes more.
Top with cheese and serve lime tortilla chips on the side (optional).
1 comment:
I pointed out two posible cures to those later bean 'sound effects' to Patti. The first is Beano(tm). It comes in tablets and liquid. Swallow a tablet or two before you eat and peaceful silence. If you're serving a bean dish, you can use several drops of the clear, tasteless liquid in the dish. The other is an old trick if you cook beans often. Save and reuse the water that you cook them in. It sounds a bit weird but it works.
Post a Comment