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Black and White Chile

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“It sounds like a lot of work, but it's realy not, just take it one step at a time. It's worth the wait...”
1hr 30mins

Ingredients Nutrition


  1. Rinse and drain the beans in separate pots, (because they cook in different times) cover the beans with about an inch of cold water and bring to a boil.
  2. Cover the boiling pots and remove from the heat.
  3. Allow them to soak off heat, for 2 hours.
  4. Put the chicken pieces in a stock pot and cover with about 2 inches of cold water, bring to a boil then simmer for about an hour.
  5. Remove the chicken and allow to cool, bone it and chop to about 1/4 inch.
  7. Drain each of the bean pots and add your new chicken stock to each to cover the beans by at least 1 inch.
  8. If there’s not enough stock, add water.
  9. Bring the beans to a boil, then reduce to a simmer and cook until each is just getting tender.
  10. When the beans are done, drain into a large bowl.
  11. In a large stock pot, add 4TBS olive oil, onion, garlic and chilies.
  12. Over a low heat, saute until the onions are just translucent.
  13. Remove from the pot and set aside.
  14. Add the flour and an equal amount of the olive oil to the pot and mix until smoothly blended.
  15. Over a low heat, continue stirring until it starts to bubble.
  16. Slowly start adding the hot stock, mixing until there are no lumps.
  17. If you do end up with lumps, a stick blinder works great.
  18. When the stock is all blended, bring it to a boil to thicken.
  19. Reduce the heat, add both batches of beans, the onion mixture, the chicken and all the spices.
  20. Stir well and simmer for 30 to 45 minutes and the beans are well done.
  21. After the simmering, stir in the raw bell pepper and serve.
  22. This is great served over crushed tortilla chips and covered with shredded lettuce and cheddar cheese.
  23. It’ even better the next day so if you can, make it a day or two early.

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