*  Exported from  MasterCook Mac  *
                    Old Ebbitt’s Grill White Bean Chili
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Mexican
                 Restaurants                      Beans
                 Chicken                          Chili
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         FOR THE BEANS:
    1      pound         White navy beans
    1      small         Red bell pepper -- diced
    1      small         Green bell pepper -- diced
    1      medium        Spanish onion -- diced
    2      tablespoons   Olive oil
    7      cups          Chicken stock
    2      Cloves        garlic -- diced
    2      teaspoons     Cumin -- or to taste
    3      teaspoons     Chili powder -- or to taste
    3                    Plum tomatoes -- chopped
                         Salt and pepper to taste
                         FOR THE CHICKEN:
    3      Whole         bone-in chicken breast
                          -- (14 to 16 ounces)
    2      tablespoons   Olive oil
    1      teaspoon      Chili powder
    1      teaspoon      Cumin
    1      tablespoon    Diced garlic
    2      tablespoons   Chopped fresh cilantro
                         TO SERVE:
                         Salsa for topping
    4                    Quesadillas* or corn bread
                         Chopped fresh cilantro for
 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
 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.  (If boneless breasts are used,
 grilling is preferable since they would dry out quickly if roasted.)
 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. Garnish with
 salsa, sour cream, cilantro, and a warm quesadilla.
 *Make quesadillas by topping a soft flour tortilla with about 1/4 cup
 grated cheddar cheese, 2 T sour cream, and hot peppers to taste. Fold
 each into quarters and warm through in a 350F oven.
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 NOTES : This recipe was touted by Barbra Streisand during her visit
 Inauguration week. Aretha Frankin also took 3 qts home to Detroit. (The
 Wash Post 2/3/93)