Ages well and is even better the next day...if there’s any left.

• 1 pound Great White Northern Beans
• 3 cups chopped celery
• 3 cloves garlic, minced
• 1 ½ teaspoons ground cumin
• ½ teaspoon cinnamon
• 1 large can tomatoes, chopped
• 1/4 cup chopped cilantro, optional

• 1 pound ground chicken
• 1 ½ cups chopped onions
• 4 teaspoon chili powder, or to taste
• 3/4 teaspoon allspice
• ½ teaspoon ground black pepper
• 2 cups chicken stock

1. Inspect and cull dry beans. Place in a large bowl and cover with cool water. Place, covered, in refrigerator overnight.
2. Drain and place beans in a large pan, cover with water and bring to a boil. Reduce heat and simmer until just tender. Drain.
3. In a frying pan with a spoon of vegetable oil, cook chicken until no longer pink. Remove chicken from pan and reserve leaving cooking oil in pan. Add vegetables to pan and cook until almost tender. Add spices and reserved chicken, tomatoes and beans.
4. Add broth. Heat to a boil. Reduce heat and simmer 15 to20 minutes or until beans are fully tender. Add more chili powder, or Pat’s Special Blend Hot Sauce, as desired. Goes well with Fiesta Corn Bread. Sprinkle with chopped cilantro, if desired.