Ingredients

1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper

Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Directions

Rinse beans well, cover
with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock
and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add
garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans.
Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower
heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with
cornbread, if desired.