White Chili

DEAR SOS: Marston’s in Pasadena serves an excellent white bean chicken chili. Would it be possible to get the recipe?

--KAREN

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DEAR KAREN: Owner Sally Marston sent us the recipe created by her husband, Otis, who has done most of the cooking for the restaurant. Sounds good. Thanks.

MARSTON’S WHITE LIGHTNING CHILI

1 (1-pound) package dried small white beans

Chicken stock

2 large onions, chopped

3 cloves garlic, diced

Dash ground cloves

1 tablespoon ground cumin

3/4 tablespoon dried oregano

1 (8-ounce) can diced chiles

1 or 2 jalapeno chiles, minced

10 boneless chicken breast halves

Shredded Monterey Jack cheese, optional

Guacamole, optional

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Combine beans, enough chicken stock to cover beans, onions, garlic, cloves, cumin, oregano, chiles and jalapenos in large saucepan. (Stock should be 2 inches above bean mixture.) Cook, adding stock or water as necessary to keep beans covered, until beans are tender, about 1 hour.

Meanwhile, grill or broil chicken breast halves until done on both sides. Cool, then dice chicken. Add to chili mixture. Garnish each serving with cheese and guacamole.

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Makes 10 to 12 servings.

Each serving, without cheese and guacamole, contains:

241 calories; 400 mg sodium; 78 mg cholesterol; 12 grams fat; 4 grams carbohydrates; 28 grams protein; 0.3 gram fiber.

Takahashi harvest bowl and rope design plate from Yamaguchi, West Los Angeles.