White Bean Chili

By rwrigley

Ingredients

• 2 cups dried white beans, thoroughly rinsed
• 6 cups chicken stock
• 1 cup dry white wine
• 1 TBS olive oil
• 1 large white onion
• 4 to 6 cloves of garlic, minced
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 (4-ounce)can diced roasted green chiles
• 1 tsp dried Mexican oregano
• 1/2 cup half-and-half or heavy cream
• 3 fresh basil leaves, coarsely chopped
• Salt

Details

Servings 4

Preparation

Step 1

Combine the beans, water and wine in the slow cooker.

Place a large saute pan over medium-high heat and add the oil. Add the onion and saute for about 10 minutes until lightly browned. Add the garlic and saute for 5 minutes more.

In a coffee mill or using a mortar and pestle, crush the cumin and coriander seeds and add them to the pan. Stir well.

Transfer the contents of the pan to the slow cooker and add the chiles. Cover and cook on low for 6 to 8 hours, until the beans are tender. About 30 minutes before serving, stir in the oregano, half-and-half, and basil and season to taste with salt.

Ladle into bowls and serve at once.