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Categories:
dried Northern beans chicken chicken broth onion celery ground cumin thyme salt white pepper bay leaves milk flour topping
Viewed: 18 - Published at: a year agoIngredients
- 1 lb. dried Northern beans
- 1 (2 1/2 lb.) chicken
- 5 c. chicken broth
- 1 medium onion, diced
- 1 c. chopped celery
- 2 Tbsp. ground cumin
- 1 Tbsp. thyme
- 1 Tbsp. seasoned salt
- 1 Tbsp. white pepper
- 2 bay leaves
- 1 1/2 c. skim milk
- enough flour to thicken or cornstarch
- shredded cheese for topping (optional)
Method
- Wash beans; place in kettle, cover and soak for 24 hours. Drain.
- Cut chicken into pieces.
- Cover with 5 cups water and cook for 30 minutes.
- Remove chicken and reserve broth.
- Add enough additional broth to make 10 cups total.
- Strain broth and add beans, onions, celery, cumin, thyme, salt, pepper and bay leaves. Bring to boil.
- Add 2 to 3 cups of the cooked chicken, cut into small pieces and reduce heat.
- Simmer 1 to 2 hours until beans are tender.
- Add milk to flour and add to kettle.
- Cook another 30 minutes.
- Makes 1 gallon.
