2 cups Great Northern dried beans
32 oz. chicken broth
2 whole boneless, skinless chicken breasts
2 tsp cumin
1 bay leaf
2 tsp chili powder
¼ tsp red cayenne pepper
1 cup water, if needed
¼ cup lime juice
1 13.4 oz can diced jalapeño peppers
½ cup mozzarella cheese
Salt and Pepper
Prepared salsa, guacamole & tortilla chips
Everyone says you should soak your beans overnight, wash your beans, pick over your beans, par-boil your beans, and blah, blah, blah. If I’m using the crock pot, I never do. Whatever makes you feel more comfortable is what you should do. My mother always says she can’t make beans like I do … I tell her over and over again … don’t soak them overnight, but she is old and set in her ways. If you try to make a recipe taste exactly like someone else’s recipe without exactly following their recipe, you are just setting yourself up for failure. Sorry but that’s the way I see it.
Place beans, chicken broth, cumin, chili powder, and cayenne pepper, bay leaf, and jalapeño peppers (do not drain) in crock pot. Cover and cook on low for four hours. (DO NOT REMOVE COVER DURING THIS TIME).
Before the four hours are up, prepare the chicken. Wash, and pat dry. Cut into one inch cubes. Brown in non-stick lightly greased skillet until juices run clear. Add lime juice and salt and pepper and cook one minute longer.
Remove cover and stir beans, add chicken and more water if needed. Replace cover and cook 2½-3 more hours, until beans are tender.
Serve with homemade guacamole, salsa and tortilla chips. You may want to have a few slices of bread handy also…THIS IS HOT!
© Crackerberries 2009
