Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pound        White beans -- dried
   1 1/2   quart        Chicken stock
   1 1/2   medium       Onions -- chopped
   2       cloves       Garlic cloves -- chopped
   1       teaspoon     Salt
   1       tablespoon   Vegetable oil
   4       Ounces       Green chiles -- diced
   2       teaspoon     Ground cumin
   2       teaspoon     Dried oregano -- crushed
   2       teaspoon     Ground coriander
   1       pinch        Ground cloves
   1       pinch        Cayenne
   4                    Boneless skinless chicken breasts
     1/2   cup          Monterey jack cheese -- grated
   4                    Green onions -- thinly sliced

Preparation:

In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings.