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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, finely chopped
1 sweet red pepper, chopped
2 stalks celery, chopped
2 jalapeño peppers, chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon pepper
3 cups white pea beans, soaked and cooked, or 3 cups canned white pea beans, drained and rinsed
1 28-ounce can plum tomatoes, broken up
1 14-ounce can tomato sauce
1 5 ½-ounce can tomato paste
2 large chicken breasts, skinned and boned
1 cup frozen corn
2 tablespoons fresh coriander, chopped
Juice of one lime
In a large saucepan or skillet, heat oil over medium heat. Sauté onion, garlic, celery, peppers and dried seasonings over low heat for about 20 minutes.
Add beans, tomatoes, tomato sauce and tomato paste. Simmer gently for 20 minutes. Stir in cooked chicken and corn and cook until heated through. Before serving, add lime juice and fresh coriander and stir gently. If desired, garnish with grated Cheddar cheese and sour cream.
I serve jalapeño cornbread with this sometimes. I do not always use the cheddar. Sometimes I'll use jack cheese or a white cheese. I always have a big bowl of salsa and tortilla chips on the side.