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Terlingua White Bean Bruschetta

1 pound dried navy or cannellini beans

4 cups chicken stock

1 cup chunky tomato salsa

4 tablespoons extra-virgin olive oil

2 tablespoons minced garlic

1 cup diced onion

½ cup finely chopped carrot

1 1/2 cups chopped green chiles, such as Hatch (fresh or canned)

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons ground black pepper

1/2 teaspoon white pepper

Pinch red pepper flakes

1/2 bunch cilantro leaves, chopped

Grilled slices of crusty Italian bread 

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and salsa, and bring to a boil over high heat. In a saucepan, heat the olive oil over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the cumin, oregano, garlic and onion powders, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve spooned atop grilled Italian bread. Serves 8-10. For a sit-down version, the white bean chili is also excellent spooned over squares of cornbread. 

Note: to use canned cooked cannellini beans, simply combine 3 cans of beans with 1 cup chicken broth and all remaining ingredients, bring to a boil and then reduce heat. Simmer till flavors of melded, 45-60 minutes.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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