Ingredients
1 lb dried navy beans
6 C chicken stock
4 T butter
1 T minced garlic
3/4 C diced onion
1 1/2 C chopped green serranos, seeds removed
1 T Habanero dust
1 LB boneless, skinless chicken breasts, shreaded
1 tsp ground black pepper
1 tsp white pepper
1 tsp red pepper flakes
1 C Monterrey Jack Cheese
1/2 bunch cilantro leaves, chopped
Preparation
Soak the beans overnight. When ready to use, rinse, removing any dark beans. Place beans and chicken stock in a large stockpot and bring to a boil over high heat. Meanwhile in a saucepan, heat the butter over medium heat. Add garlic, onion and serranos and saute for 5 min; when done, cover entire mixture with the habanero dust. Add the chicken, both peppers and red pepper flakes. lower the heat to a simmer, stirring occasionally, for approximately 1 1/2 hours. Once done cooking, slowly add the cheese and cilantro and gently stir. Serve.
