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Old Ebbitt Grill's White Bean Chili

Yield: 6 Servings

1 for the beans
1 lb white navy beans
1 sm red bell pepper --,Diced
1 sm green bell pepper --,Diced
1 md spanish onion --,Diced
2 T olive oil
7 c chicken stock
2 cloves garlic --,Diced
2 t cumin -- (or),To Taste
3 t chili powder -- (or),To
3 plum tomatoes --,Chopped
1 salt and pepper,To Taste
1 for the chicken
3 whole bone-in chicken
1 breast
1 (14 to 16 ounces)
2 T olive oil
1 t chili powder
1 t cumin
1 T garlic,Diced
2 T fresh cilantro,Chopped
1 to serve
1 salsa for topping
4 quesadillas* (or corn bread)
1 fresh cilantro for,Chopped
1 garnish

For the beans: Soak beans overnight in water to cover. Drain. Over low heat, stir peppers and onion in olive oil for one minute. Add beans and saute over medium heat for 5 minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered, until beans are soft, about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper. To Roast the chicken: Crack the breast bones to flatten. Rub breasts with oil and season with remaining ingredients. Then roast in a preheated 350 degree oven about 30 minutes, being
sure not to overcook. Cool slightly and remove meat form bones. To Serve: Place a generous portion of beans in large, flat soup bowl. Slice chicken thinly, keeping skin on (skin may be removed, but some of the seasoning will be lost) and place on top of the beans.

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