16 ozs dry Navy or Great Northern beans
5 cups water
1 49 oz can reduced-sodium chicken broth
1 cup chopped onion
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon bottled hot pepper sauce
2-3 cloves garlic, minced
2 cups of cubed, cooked chicken or turkey (I use pheasant)
1 4 oz can of diced green chili peppers, drained

16 ozs dry Navy or Great Northern beans 5 cup s water 1 49 oz can reduced-sodium chicken broth 1 cup chopped onion 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon bottled hot pepper sauce 2 -3 cloves garlic, minced 2 cup s of cubed, cooked chicken or turkey (I use pheasant) 1 4 oz can of diced green chili peppers, drained

Rinse beans.

Combine beans and water in a pot; bring to a boil, reduce heat and simmer for 2 minutes.

Remove from heat; cover and let stand for 1 hour.

Drain and rinse beans; place in crock pot.

Add broth, onion, cumin, oregano, pepper sauce, and garlic.

Cook on low for 2 hours or until beans are soft.

Stir in chicken and chili peppers, heat through.