Ingredients

　　1 pound dried navy beans

　　6 cups chicken stock

　　4 tablespoons (1/2 stick) butter

　　1 tablespoon minced garlic

　　3/4 cup diced onion

　　1 1/2 green chilies (fresh or canned), chopped

　　1 pound skinless boneless chicken breast, finely chopped

　　1 1/2 tablespoons ground cumin

　　1 tablespoon dried oregano

　　1 to 2 teaspoons ground black pepper

　　3/4 teaspoon white pepper

　　1/2 bunch cilantro, chopped

　　Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and sauté garlic, onion, and chilies for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with corn bread.

　　Paula Deen's Kitchen Classics