Black and White Chile
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 453.59 g dried navy beans or 453.59 g great northern bean
- 226.79 g dried black beans
- 1 large fryer chicken, bone in,skinned and cut up.
- 118.32 ml olive oil
- 59.16 ml flour
- 5 clove garlic, minced finely
- 3 medium yellow onions, medium chop
- 473.18 ml green chilies, chopped,fresh is better but canned works
- 1 large bell pepper, in a 1/4 inch dice
- 59.16 ml cumin
- 59.16 ml dried oregano
- 9.85 ml black pepper
- 1.23 ml red pepper flakes
- 236.59 ml chopped fresh cilantro
- salt
directions
- Rinse and drain the beans in separate pots, (because they cook in different times) cover the beans with about an inch of cold water and bring to a boil.
- Cover the boiling pots and remove from the heat.
- Allow them to soak off heat, for 2 hours.
- Put the chicken pieces in a stock pot and cover with about 2 inches of cold water, bring to a boil then simmer for about an hour.
- Remove the chicken and allow to cool, bone it and chop to about 1/4 inch.
- (SAVE THE STOCK!).
- Drain each of the bean pots and add your new chicken stock to each to cover the beans by at least 1 inch.
- If there’s not enough stock, add water.
- Bring the beans to a boil, then reduce to a simmer and cook until each is just getting tender.
- When the beans are done, drain into a large bowl.
- In a large stock pot, add 4TBS olive oil, onion, garlic and chilies.
- Over a low heat, saute until the onions are just translucent.
- Remove from the pot and set aside.
- Add the flour and an equal amount of the olive oil to the pot and mix until smoothly blended.
- Over a low heat, continue stirring until it starts to bubble.
- Slowly start adding the hot stock, mixing until there are no lumps.
- If you do end up with lumps, a stick blinder works great.
- When the stock is all blended, bring it to a boil to thicken.
- Reduce the heat, add both batches of beans, the onion mixture, the chicken and all the spices.
- Stir well and simmer for 30 to 45 minutes and the beans are well done.
- After the simmering, stir in the raw bell pepper and serve.
- This is great served over crushed tortilla chips and covered with shredded lettuce and cheddar cheese.
- It’ even better the next day so if you can, make it a day or two early.
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RECIPE SUBMITTED BY
Chief Jack
United States
As a Yankee transplanted to the Old South, my tastes have been slowly educated to the finer and hotter things in life. With 40 years in the Fire-Rescue service, I have had some incredable "on duty" meals, on both ends of the scale! In self defence, even as Chief, I often do the cooking. One thing can be taken as gospel, no matter how much complaining, there are never any leftovers.