Navy Bean Dinner
This is one of my favorite recipes because the chili simmers all day in a slow cooker. When your hungry family calls for dinner, you can ladle out bowlfuls in a hurry.
—LANA RUTLEDGE SHEPHERDSVILLE, KY
PREP: 5 MIN. • COOK: 8 HOURS • MAKES: 12 SERVINGS (3 QUARTS)
2 medium onions, chopped
4 garlic cloves, minced
2 quarts water
3 pounds chicken breasts or thighs, skin removed
1 pound dried navy beans
2 cans (4 ounces each) chopped green chilies
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt, optional
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
2 chicken bouillon cubes
Shredded Monterey Jack cheese, optional
Sour cream, optional
Minced chives and crushed red pepper flakes
1. Place the onions and garlic in a 5-qt. slow cooker. Add the next 10 ingredients; do not stir. Cook on high for 8-10 hours.
2. Uncover and stir (the meat should fall off the bones). Remove bones. Stir to break up the meat. Spoon into bowls; top with cheese and sour cream if desired. Sprinkle with chives and red pepper flakes.