A rich, delicious and oh-so-comforting bowl of heirloom beans with chicken with a Southwestern flair. I did this recipe in my Instant Pot on the “Slow Cooker” mode. It works great as a slow cooker!
Hope you enjoy this recipe. Thanks for watching! –Jill
1 pound Yellow Eye heirloom beans (from Rancho Gordo), pre-soaked
1 medium onion, finely chopped
2 stalks of celery, finely chopped
3 cloves garlic, minced
1 tablespoon olive oil, for sautee’ing the vegetables
2 small garnet sweet potatoes cut into 1/3 inch dice (in their original recipe)
2-3 tablespoon fresh sage (in their original recipe)
¾ cup salsa verde (not in original recipe)
3 small chicken thighs, poached and shredded (original recipe called for shredded smoked chicken, I subbed the poached thigh meat)
1 cup chicken broth (not in original recipe)
Enough water to cover beans in the slow cooker.
After soaking the beans.
In a slow cooker saute the onions and celery until translucent. Add the garlic and saute briefly. Add the beans, the chicken broth, salsa verde and salt/pepper to taste. Add enough water to bring the level of liquid to about 1 ½” above the beans. Put a lid on the slow cooker and cook on normal for approx. 1 ½ hours or until beans are just al dente. Add the shredded chicken at this point (if you are using the sweet potatoes, add them now as well). Continue cooking until beans are tender. Add water if needed if the water level is lowering below the beans.
Add some cilantro before serving. Plain yogurt or sour cream would also be really good on these beans. Serve with tortillas or bread and a nice salad and you’ve got a delicious meal.
Amazon Links to Products I used today:
Instant Pot: https://amzn.to/2OhbSyB
Instant Pot Glass Lid: https://amzn.to/3081Kz7
Garlic Rocker/Crusher: https://amzn.to/2O99jyo
Garlic Peeler: https://amzn.to/2LCnquu
Rancho Gordo Heirloom Beans Cookbook: https://amzn.to/2OemttV
Tovolo Scooper/Spreader: https://amzn.to/2M3mMFl
Cutting Board: https://amzn.to/2QidXNi
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