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White bean chili with cheese

1 pound dried navy beans
1 1/2 cups chopped green chiles
5 tablespoons  butter
4 cloves garlic, minced
1 cup diced onion
5 cups chicken stock
1 teaspoon dried oregano
1 tablespoon ground cumin
1 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped
Monterey Jack cheese

Soak the beans for 2 and a half hours then drain it. Put the beans in a pot with the chicken stock and bring to a boil over high heat.

In a side pan, heat the butter, Add the onion, garlic and chiles in this order and saute for 6 minutes. Add the mix to pot with beans. Add the oregano, cumin,  all the peppers and cilantro. Set the heat to medium and cook, stirring occasionally, for approximately 1 hour. Place Tortilla in a large plat, put the bean over one half and add some shredded Monterey jack cheese. Fold the second half of tortilla over the top of bean.


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