I LOVE this recipe. I rarely eat meat, but if I do sometimes its found sparingly in this recipe. Happy eating! I hope soon to experiment with prepping my own beans, to eliminate yucky preservatives...
2 Chicken Breasts (optional)
4 Cans Northern White Beans (undrained)
1 Can diced tomatoes with chiles
1 can diced tomatoes with celery, onions and green peppers
1 small can green chiles (I omit, because the other ingredients make it spicy enough)
4 cups water
4 veggie bullion cubes (enough for the 4 cups water)
Nutritional Yeast to taste
Onion Salt to taste
Black Pepper to taste
Half recipe (2 cups) of basic cream sauce found below.
Put all in crock pot and allow to simmer for at least 4 hours. Serve. Goes well with tortilla chips and avocados on top.
BASIC CREAM SAUCE
1 cup raw cashews
2 cups water
1 1/2 teaspoon salt
2 teaspoons onion powder
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
2 tablespoons cornstarch
1 1/2 cups more water (to be added after blending)
1. Place all ingredients in blender and blend on high for about 2 minutes until smooth.
2. When the mixture is so smooth that no graininess is felt in a drop of it between your thumb and finger, pour into a saucepan. Add the 1 1/2 cups more water to the blender, swish it around, and add to the mixture in the pan. Bring to a boil, stirring constantly as it thickens to keep it from lumping. As soon as it thickens, remove from heat.
3. If a thicker sauce is needed, return to heat and slowly stir in more starch that has been dissolved in cold water, letting it come to a gentle boil as it thickens.
Makes 4 cups.
