Spent the day in Wolcott and helping Bradley prepare the basement for a new furnace. Since the temperature had dipped, Joan downloaded this recipe from Bush Brothers & Company. This excellent dish was a welcome surprise after working underground all day. Oh! Did I mention hitting my head several times of the make-do Bilco door entry.
Serves: 8
Hands-OnTime: 10 Minutes
Cooking Time: 20 Minutes
Total Time: 30 Minutes
Ingredients:
3 tablespoons olive oil
1 medium onion, finely chopped
1 (4 ounce) can chopped green chiles, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 (16 ounce) cans BUSH'S® BEST Great Northern Beans
1 (14.5 ounce) can chicken broth
1 1/2 cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)
Directions:
1 - In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
2 - Garnish with cheese, sour cream and salsa, if desired.
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