|
|
|
|
|
Old Ebbitt Grill's White Bean Chili
Yield: 6 Servings
1 for the
beans
1 lb white navy beans
1 sm red bell pepper --,Diced
1 sm green bell pepper --,Diced
1 md spanish onion --,Diced
2 T olive oil
7 c chicken stock
2 cloves
garlic --,Diced
2 t cumin -- (or),To
Taste
3 t chili powder -- (or),To
-Taste
3 plum
tomatoes --,Chopped
1 salt and
pepper,To Taste
1 for the
chicken
3 whole
bone-in chicken
1 breast
1 (14 to
16 ounces)
2 T olive oil
1 t chili powder
1 t cumin
1 T garlic,Diced
2 T fresh
cilantro,Chopped
1 to serve
1 salsa
for topping
4 quesadillas*
(or corn bread)
1 fresh
cilantro for,Chopped
1 garnish For the beans: Soak beans 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 hours, adding more broth as
necessary. Stir in tomatoes about 20 minutes before beans are done and
season to taste with salt and pepper. To Roast the chicken: Crack
the breast bones to flatten. Rub breasts with oil and season with
remaining ingredients. Then roast in a preheated 350 degree oven about 30
minutes, being |
