But, as per usual, YJDKIY mainly just used The Dutch Baker's Daughter's recipe as inspiration, and made it up as I went along.
Sauted with olive oil, basil and cumin, lots of cumin
Saute onion, green chilies, and garlic. After a few minutes, add about 2 cups of Full Circle Organic Chicken Stock from the pantry, then 2 cans of cannelini beans. Simmer a while, add more cumin, cilantro, red pepper flakes, chili powder.
The new YJDKIY-in-residence kitchen is almost complete!
Serve piping hot with a few diced tomatoes and raw sweet yellow onion, dried cilantro and some parm. Other diners chose to add Texas Pete, made locally in Winston-Salem!
Finito in approximately 45 minutes, although a longer simmer would probably be yummier.