Instructions: Place beans in a saucepan; cover with water and bring to a boil. Boil 2 minutes. Remove from heat. Cover and let sit for 1 hour, drain and rinse. In a 5 quart Dutch oven, saute onion in oil until tender. Combine seasonings; add half to Dutch oven. Saute 1 minute. Add beans, broth and garlic; bring to a boil.

Reduce heat; simmer 2 hours. Coat chicken with remaining seasoning mixture; place in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 15 minutes or until juices run clear; add to beans. Stir in chilies. Simmer 1 1/2 to 2 hours.

Yield: 20 servings.

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