16 ozs dry Navy or Great Northern beans 5 cups water 1 49 oz can reduced-sodium chicken broth 1 cup chopped onion 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon bottled hot pepper sauce 2-3 cloves garlic, minced 2 cups of cubed, cooked chicken or turkey (I use pheasant) 1 4 oz can of diced green chili peppers, drained

Rinse beans. Combine beans and water in a pot; bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; place in crock pot. Add broth, onion, cumin, oregano, pepper sauce, and garlic. Cook on low for 2 hours or until beans are soft. Stir in chicken and chili peppers, heat through.