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1
Rinse and drain the beans in separate pots, (because they cook in different times) cover the beans with about an inch of cold water and bring to a boil.
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2
Cover the boiling pots and remove from the heat.
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3
Allow them to soak off heat, for 2 hours.
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4
Put the chicken pieces in a stock pot and cover with about 2 inches of cold water, bring to a boil then simmer for about an hour.
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5
Remove the chicken and allow to cool, bone it and chop to about 1/4 inch.
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6
(SAVE THE STOCK!
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7
).
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8
Drain each of the bean pots and add your new chicken stock to each to cover the beans by at least 1 inch.
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9
If there's not enough stock, add water.
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10
Bring the beans to a boil, then reduce to a simmer and cook until each is just getting tender.
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11
When the beans are done, drain into a large bowl.
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12
In a large stock pot, add 4TBS olive oil, onion, garlic and chilies.
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13
Over a low heat, saute until the onions are just translucent.
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14
Remove from the pot and set aside.
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15
Add the flour and an equal amount of the olive oil to the pot and mix until smoothly blended.
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16
Over a low heat, continue stirring until it starts to bubble.
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17
Slowly start adding the hot stock, mixing until there are no lumps.
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18
If you do end up with lumps, a stick blinder works great.
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19
When the stock is all blended, bring it to a boil to thicken.
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20
Reduce the heat, add both batches of beans, the onion mixture, the chicken and all the spices.
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21
Stir well and simmer for 30 to 45 minutes and the beans are well done.
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22
After the simmering, stir in the raw bell pepper and serve.
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23
This is great served over crushed tortilla chips and covered with shredded lettuce and cheddar cheese.
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24
It' even better the next day so if you can, make it a day or two early.
