Black And Chile

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb dried navy beans or 1 lb great northern bean
• 1/2 lb dried black beans
• 1 large fryer chicken, bone in,skinned and cut up.
• 8 tablespoons olive oil
• 4 tablespoons flour
• 5 cloves garlic, minced finely
• 3 medium yellow onions, medium chop
• 2 cups green chilies, chopped,fresh is better but canned works
• 1 large bell pepper, in a 1/4 inch dice
• 4 tablespoons cumin
• 4 tablespoons dried oregano
• 2 teaspoons black pepper
• 1/4 teaspoon red pepper flakes
• 1 cup chopped fresh cilantro
• salt

Recipe

• 1 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.
• 2 cover the boiling pots and remove from the heat.
• 3 allow them to soak off heat, for 2 hours.
• 4 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.
• 5 remove the chicken and allow to cool, bone it and chop to about 1/4 inch.
• 6 (save the stock!).
• 7 drain each of the bean pots and add your new chicken stock to each to cover the beans by at least 1 inch.
• 8 if there’s not enough stock, add water.
• 9 bring the beans to a boil, then reduce to a simmer and cook until each is just getting tender.
• 10 when the beans are done, drain into a large bowl.
• 11 in a large stock pot, add 4tbs olive oil, onion, garlic and chilies.
• 12 over a low heat, saute until the onions are just translucent.
• 13 remove from the pot and set aside.
• 14 add the flour and an equal amount of the olive oil to the pot and mix until smoothly blended.
• 15 over a low heat, continue stirring until it starts to bubble.
• 16 slowly start adding the hot stock, mixing until there are no lumps.
• 17 if you do end up with lumps, a stick blinder works great.
• 18 when the stock is all blended, bring it to a boil to thicken.
• 19 reduce the heat, add both batches of beans, the onion mixture, the chicken and all the spices.
• 20 stir well and simmer for 30 to 45 minutes and the beans are well done.
• 21 after the simmering, stir in the raw bell pepper and serve.
• 22 this is great served over crushed tortilla chips and covered with shredded lettuce and cheddar cheese.
• 23 it’ even better the next day so if you can, make it a day or two early.