Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb White beans (like great Stock
Northerns) 2 Bay leaves
2 lg Onions, diced 1/2 lb Tomatillos, cleaned
2 tb Ground cumin Quartered
1 tb Chili powder 1 c Fresh cilantro, coarsely
1 ts Poultry seasoning Chopped
2 To 4 oz cans diced green 1 ea Salt and pepper to taste
Chiles 2 tb Fresh lime juice
1 8 oz can salsa verde 1 c Chopped green onions
(optional) 1 ea Optional - ff sour cream
7 c "chicken-like" or veggie

Soak beans overnight or use quick soak method (bring beans and water
to cover by 1" to a boil for 5 min. Turn off heat and cover. Let sit
1 hour, then proceed). Pour off soaking water and cover beans with
fresh water and bring to full boil. Lower heat and simmer. While
beans simmer, in a large soup kettle or dutch oven, saute onions
using your favorite ff method (I use a little stock), when
translucent, add cumin, chili pd, poultry seasoning, green chiles and
salsa verde. Saute for 5 minutes, adding a little stock if it begins
to stick. Then add the rest of the stock, bay leaves, tomatillos and
3/4 c cilantro. Bring to a boil and simmer uncovered while beans
continue to cook. When beans are just tender (1-2 hours) add them to
the soup pot and simmer everything together for another 1/2 hour.
Season with salt and pepper to taste. Just before serving, add the
rest of the cilantro and the lime juice, stir to blend. Ladle into
big bowls and top with green onions and an optional dollop of ff sour
cream.

Posted by MAYFLIES#aol.com to the Fatfree Digest [Volume 16 Issue 27]
Mar. 31, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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