Ingredients
1 (16 ounce) bag dried 365 Everyday Value® Organic Cannellini Beans, picked through
2 tablespoons expeller-pressed canola oil
6 boneless, skinless chicken thighs
1 yellow onion, chopped
1 1/2 tablespoon ground cumin
1 tablespoon chili powder
1 1/2 quart low-sodium chicken broth
2 poblano peppers, stemmed, seeded and chopped
1 (16 ounce) bag 365 Everyday Value® Sweet White Corn
1 head cauliflower, trimmed and cut into small florets
1/2 cup lowfat sour cream
2 teaspoons fine sea salt
Preparation
Arrange beans in a large bowl, cover by 2 inches with water and set aside to let soak for 8 hours, or overnight; drain well.
Preheat oven to 300°F. Heat oil in a large, ovenproof pot over medium-high heat. Add chicken and cook, turning occasionally, until golden, about 10 minutes; transfer to a plate and set aside. Add onions to pot and cook until golden brown, about 10 minutes. Stir in cumin and chili powder and cook 2 minutes more.
To the pot, add beans, chicken and its accumulated juices, broth, peppers, corn and cauliflower and bring to a boil. Cover pot snugly with foil and then a tight-fitting lid and cook in the oven, stirring halfway through, until beans and cauliflower are both fall-apart tender, 2 1/2 to 3 hours. Stir in sour cream and salt, ladle into bowls and serve.
