1 pound dried navy beans
5 cups chicken stock
1 tablespoon butter or oil
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chilies (fresh or canned)
1 pound cooked chicken, diced (may be all white meat or mixed white and dark)
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
Pinch of red pepper flakes
1/2 bunch cilantro leaves, chopped

Rinse beans, cover with cool water; soak for 2 hours. Drain. Place beans in a large pot with chicken stock; bring to boil over heat. Heat butter or oil over medium heat. Add garlic, onion,and chilies; sauté for 5 minutes. Add to beans. Add cumin, oregano, pepper, red pepper flakes and cilantro. Lower heat to medium and cook, stirring occasionally for approximately 1 hour. Add chicken. Cook for another 1/2 hour. Makes 10 to 15 servings. Any leftovers may be refrigerated for 2 days or may be frozen.