INGREDIENTS:1/2 pound dry white cannellini or Great Northern beans, soaked 4-6 hours in unsalted water until plump
1 andouille sausage link, casing removed
2 chicken breasts
1 large white onion, chopped
1 green bell pepper, minced
8 cloves garlic, minced or pressed
2 jalepenos, minced
3 celery stalks, chopped
1 tbsp. chili powder
1 tbsp. cumin
2 bay leaves
1 tsp. dried thyme
2 tsp. dried oregano
dash of cayenne (optional)
1 4-oz can roasted Hatch chilis (mild or fiery)
1 7-oz. can salsa verde (we use Herdez)
3 pints chicken stock
1 small container plain yogurt
plenty of queso fresco, fresh chives, and chopped cilantro, to serve
1 bottle of Paulaner Salvator Doppelbock (to drink!)
1) In a big heavy-bottomed pot, cook the andouille sausage until it releases its fat and browns, about 5 minutes over medium-high heat. If there doesn't seem to be enough fat in the pan to saute the veg, add a little olive oil.
2) Add onion, bell pepper, garlic, jalapeno, and celery. Sweat for 5 minutes.
3) Add dry spices and dry herbs. Toast for 2 minutes.
4) Stir in Hatch chilis, salsa verde, chicken stock, and white beans. Cover and reduce to a simmer. Cook about 40 minutes, until beans begin to soften.
5) Place chicken breast in pot, submerged in broth. Cook through, about 20 minutes.
6) Remove chicken breasts from liquid with tongs and shred with a fork. Return meat to the pot. Test the beans; if still firm, cook a bit longer.
7) When beans are finished, stir in plain yogurt and season to taste. Garnish with chives, cilantro, and fresh white Mexican cheese.
8) Open Paulaner Salvator. Enjoy together.
