White Bean Chili With Dungeness Crab

Submitted by Recipe Junkie

"This is a recipe from the book, Killer Chili by Stephanie Anderson. This recipe is from the Dundee Bistro in Dundee OR., and is Chef Jason Stoller Smith's recipe. It looks fabulous. Soaking beans not included in preparation time."

 

• Ready In: 2hrs 15mins
• Ingredients: 16
• Serves: 12

ingredients

• 2 lbs dried cannellini beans
• 1⁄3 cup olive oil
• 3 yellow onions, diced
• 1 (4 ounce) can peeled green chilies, drained and diced
• 1 tablespoon minced garlic
• 3 tablespoons ground cumin
• 1⁄3 cup chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• 1⁄2 teaspoon cayenne pepper
• 1 teaspoon ground cloves
• 1 whole ham hock
• 3 quarts chicken broth
• 1 1⁄2 cups shredded monterey jack cheese
• 3 cups sour cream
• 2 lbs fresh dungeness crabmeat, picked over for shells
• 1⁄4 cup sliced bacon, cooked crisp, and croutons for garnish

directions

1. Pick over and rinse the cannellini beans.
2. In large pot, cover the beans with 3 inches of water and soak over night.
3. Drain.
4. In large heavy pot, heat the oil over medium-high heat.
5. Saute the onion, chiles, and garlic until the onions are translucent.
6. Add the cumin, cilantro, oregano, cayenne and cloves.
7. Add the drained beans, ham hock, and chicken broth and cook until the beans are tender, 2 to 3 hours.
8. Add the cheese, stirring until well mixed.
9. Add the sour cream, stirring until well mixed.
10. Add the crabmeat, and stir well.
11. Crumble the bacon.
12. Top each serving with bacon and croutons.