Old Ebbitt's Grill White Bean Chili

FOR THE BEANS: 1 pound White navy beans

1 small Red bell pepper -- diced

1 small Green bell pepper -- diced

1 medium Spanish onion -- diced

2 tablespoons Olive oil

7 cups Chicken stock

2 Cloves garlic -- diced

2 teaspoons Cumin -- or to taste

3 teaspoons Chili powder -- or to taste

3 Plum tomatoes -- chopped

Salt and pepper to taste FOR THE CHICKEN: 3 Whole bone-in chicken breast

-- (14 to 16 ounces) 2 tablespoons Olive oil

1 teaspoon Chili powder

1 teaspoon Cumin

1 tablespoon Diced garlic

2 tablespoons Chopped fresh cilantro

TO SERVE: Salsa for topping 4 Quesadillas* or corn bread

Chopped fresh cilantro for Garnish

For the beans: Soak beans overnight in water to cover. Drain. Over low heat, stir peppers and onion in olive oil for one minute. Add beans and saute over medium heat for 5 minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered, until beans are soft, about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper.

To Roast the chicken: Crack the breast bones to flatten. Rub breasts with oil and season with remaining ingredients. Then roast in a preheated 350 degree oven about 30 minutes, being sure not to overcook. Cool slightly and remove meat form bones. (If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted.)

To Serve: Place a generous portion of beans in large, flat soup bowl. Slice chicken thinly, keeping skin on (skin may be removed, but some of the seasoning will be lost) and place on top of the beans. Garnish with salsa, sour cream, cilantro, and a warm quesadilla.

*Make quesadillas by topping a soft flour tortilla with about 1/4 cup grated cheddar cheese, 2 T sour cream, and hot peppers to taste. Fold each into quarters and warm through in a 350F oven.