This recipe from my Mom is truly a keeper. I remember the first time I made it. I was just out of junior college and had moved away to finish college at UNC. I remember thinking that I was truly cooking because it uses a couple different spices from the pantry. I’m going to give you the recipe as my Mama gave it to me and share what I did differently next to it.
Let’s Get Crafty!
Stir it all these together in the crockpot and cook on low 8-10 hours
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2 cans navy beans, rinsed and drained (I use whatever white been I have on hand… today it was white cannellini)
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1 onion, chopped
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2 cloves garlic (Used a good teaspoon of minced garlic from the jar)
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1 T ground white pepper
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1 T dried or ground oregano
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1 T cumin (I use 1/3 of this because Mark doesn’t like cumin)
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1 teaspoon salt (I use half of this… I’m pretty sure my Mom doesn’t use this much either. 🙂 )
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1/4 ground cloves (Oops. Forgot this.)
- 2 cans chopped green chilis (I used 1 healthy cup of chopped green chilis we have bagged)
- 4 cans chicken broth, reduced sodium (This is 8 cups of chicken stock. I had some frozen in the freezer that I used. Nothing fancy here! Just save and freeze the wonderful broth you get from simmering a whole chicken with the magic trio of onion, celery and carrots. I like to throw in a bay leaf for some added flavor.)
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5 cups cooked chicken
I hope you’re having a great day. Thank you for stopping by!
My Crafty Corner 