Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens


Recipe Summary

1 hr
2 hrs
3 hrs 35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Rinse beans. In a Dutch oven, combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in the water in Dutch oven. Cover and let soak in a cool place overnight.) Drain and rinse beans. Set aside.

  • In the same Dutch oven, heat oil over medium heat; add onion and cook for 5 to 8 minutes or until tender. Stir in garlic, chili peppers, cumin, oregano, cloves, and ground red pepper. Cook and stir for 2 minutes more. Stir in beans and chicken broth. Bring to boiling; reduce heat. Cover and simmer about 2 hours or until beans are very tender.

  • Meanwhile, if using chicken breasts, place them in a large skillet or saucepan; add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until chicken is tender and no longer pink. Drain; cool slightly. Coarsely chop chicken.

  • Stir chopped chicken, beer, and the 1 cup cheese into bean mixture; cook and stir until cheese is melted. Serve with sour cream, salsa, cilantro, and additional cheese, if desired. Makes 12 servings.

Dietary exchanges:

2 starch, 3 very lean meat, 1/2 fat.

Nutrition Facts

306 calories; fat 7g; cholesterol 52mg; saturated fat 3g; carbohydrates 29g; insoluble fiber 9g; protein 30g; sodium 834mg.