• 1 lb White beans
  • 6 cup s Chicken broth
  • 1-2 tbsp Chicken bouillon
  • 1 tbsp Olive oil
  • 2 Onions, chopped
  • Salt
  • Pepper
  • 6-8 Cloves garlic, minced
  • 4 oz Canned green chili, chopped
  • 2 tsp Cumin
  • 2 tsp Oregano
  • 1 tsp Cayenne
  • 1 lb Crawfish tails, peeled
  • OR 2 lb Boneless chicken, cubed and cooked
  • 1+ cup Monterey Jack cheese (+ is for garnish)
  • Sour cream (garnish)
  • Cilantro (garnish)
  • Salsa roja (garnish)
  • Pico de gallo (garnish)
  • Green onions (garnish)
  1. Soak beans overnight and drain. 
  2. Combine beans, chicken broth, and bouillon. Bring to a boil, then lower heat and allow to simmer for at least 2 hours, until the beans are fully cooked.
  3. In a medium pan on medium-high heat, add olive oil and onions and season with salt and pepper. Sauté for 10 minutes.
  4. Add garlic, cumin, oregano, cayenne, and chilies; cook for a minute. Add mixture to the beans and stir.
  5. Add crawfish (or cooked chicken, but crawfish is beaucoup better) and simmer for 30 minutes.
  6. Add 1 cup of cheese. 
  7. When serving, garnish with any of the following: Monterey Jack cheese, sour cream, cilantro, salsa, pico de gallo, or green onions.


Olivia Romero-ReedComment