Ingredients
2 pounds dried great northern beans1-1/2 cups diced onion1 tablespoon canola oil1 tablespoon ground oregano2 teaspoons ground cumin1-1/2 teaspoons seasoned salt1/2 teaspoon cayenne pepper4-1/2 quarts chicken broth2 garlic cloves, minced2 pounds boneless skinless chicken breast halves, cubed2 cans (4 ounces each) chopped green chilies
Preparation
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
In a stockpot, saute onion in oil until tender. Combine seasonings; add half to onion mixture. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; cover and simmer 2 hours.
Preheat oven to 350°. Coat chicken with remaining seasoning mixture; place in 15x10x1-in. baking pan. Bake 15 minutes or until chicken is no longer pink; add to beans. Stir in chilies. Cover and simmer 1-1/2 to 2 hours or until flavors are blended.
